Ingredients for Mussels Dijonaise
- 2 tablespoons butter
- Onion
- 1/4 cup chopped shallots
- 2 cloves minced garlic
- 2 pounds mussels, scrubbed and debearded
- Sea Salt
- Fresh Ground Pepper
- 1 bay leaf
- Fresh Thyme
- Dry White Wine
- Heavy Cream
- Dijon Mustard
- Flat Leaf Parsley
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How to Make Mussels Dijonaise
- Melt 2 tablespoons of butter in a large saucepan over medium heat.
- Add 1/2 cup chopped onions, 1/4 cup chopped shallots, and 2 cloves minced garlic. Cook for 2-3 minutes, until softened, being careful not to brown.
- Add 2 pounds mussels, scrubbed and debearded, along with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 bay leaf, 2 sprigs fresh thyme, 1/2 cup dry white wine, and 1/2 cup heavy cream.
- Cover the saucepan tightly and bring to a boil.
- Reduce heat to medium-low, and simmer for 5-7 minutes, or until all mussels have opened, shaking the pan occasionally.
- Using a slotted spoon, transfer the opened mussels to a serving bowl. Discard any mussels that haven't opened.
- Keep the mussels warm.
- Continue cooking the sauce for 1 minute. Remove the bay leaf and thyme sprigs.
- Whisk in 2 tablespoons Dijon mustard until well combined. Do not boil.
- Spoon the sauce evenly over the mussels.
- Sprinkle with 2 tablespoons chopped fresh parsley.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
46 g
Sugar
3g
Fat
59g
Carbs
5g
