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Mussels Dijonnaise

This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream…. But then you won’t be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.

Ready In:
20mins
Serves:
Units:

ingredients

directions

  • Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown.
  • Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil.
  • Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
  • Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme.
  • Stir in the mustard with a wire whisk while heating. Do not boil.
  • Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.
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RECIPE MADE WITH LOVE BY

@SLColman
Contributor
@SLColman
Contributor
"This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream…. But then you won’t be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce."
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  1. SLColman
    This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream…. But then you won’t be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.
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