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.
Mussels steamed in a rich, creamy mustard sauce balanced by French herbs and white wine.
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.
- This recipe was adapted from food52.com