Mussels Steamed in a Dijon Mustard Cream Sauce (Mussels Dijonnaise)

Mussels Steamed in a Dijon Mustard Cream Sauce (Mussels Dijonnaise)

I was watching French Food at home by Laura Calder and became inspired to make steamed mussels which is weird because she was making lentil soup but I digress. This dish comes together in under 10 minutes but would easily impress at any dinner party.

Serves 4 (as an appetizer)

1 tbsp butter

2 Shallots, thinly sliced

2 cloves garlic, crushed

5-6 sprigs fresh thyme

2 Bay leaves

¼ Cup white wine

½ Cup Half & Half (10%) cream

½ tsp salt

¼ tsp pepper

2 lb mussels, cleaned

2 tbsp Dijon mustard

A handful of fresh parsley, chopped

–  Heat a large pot with a tight fitting lid over medium low heat and add the butter.

–  When the butter is melted add the shallots, garlic, bay leaves and thyme sprigs.

–  Sauté for about 5 minutes until the shallots are softened, you don’t want any colour on them though.

–  Add the wine,  salt, pepper and mussels; mix well.

–  Cover with the lid and turn the heat to medium high.

–  Turn the timer on for 5 minutes; let the mixture come to a boil and steam the mussels.

–  Once the mussels are cooked, remove the pot from the heat and use a slotted spoon to transfer the mussels to a serving dish.

–  Discard any mussels that didn’t open.

–  Return the pot to low heat and whisk in the Dijon mustard and cream, don’t let the sauce come to a boil.

–  Taste and adjust seasoning.

–  Once the liquid comes together, pour it over the mussels.

–  Feel free to discard the bay and thyme sprigs but I left them because they made the dish look rustic.

–  Top with the fresh parsley.

–  Serve with toasted crusty bread.

Notes:

1.  This recipe was adapted from food52.com