Mussels Dijonnaise (Steamed Mussels with Mustard Sauce)

By • September 24, 2012 • 18 Comments

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Author Notes: Turner Fisheries, a restaurant in the Westin Hotel in Boston, used to offer this dish as one of its regular specials. I liked to share a bucket with a friend, along with a delicious house salad and a bottle of Sonoma-Cutrer Russian River Ranches Chardonnay. These are so easy and delicious they've become a Friday night staple at Chez Julia.ChefJune

Food52 Review: WHO: ChefJune is a chef and writer based in New York.
WHAT: A dish special enough for a dinner party, and quick enough for a Monday night.
HOW: Sauté onion and shallot, then get mussels steaming with wine, cream, and aromatics.
WHY WE LOVE IT: These mussels take us to a Paris bistro — and they get to the table in under twenty minutes. Add a loaf of crusty bread and a glass of wine, and we’re over the moon.
The Editors

Serves 4

  • 1 tablespoon butter
  • 1/4 cup finely chopped yellow onions
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 3 quarts mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!)
  • 1 teaspoon sea salt
  • Freshly ground pepper, to taste
  • 1 bay leaf
  • 2 sprigs fresh thyme, or 1/2 teaspoon dried
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard (I use Fallot)
  • 2 tablespoons finely chopped flat leaf parsley
  1. Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic, and cook briefly, until wilted. Do not brown.
  2. 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.
  3. 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.
  4. Season sauce to taste with salt if necessary, then spoon equal portions of it over the mussels, and sprinkle with parsley. Serve immediately with crusty bread.
Jump to Comments (18)

Comments (18) Questions (1)


2 months ago Grace Cunningham

I was lucky to enough to have also been to the Westin in Boston many years ago. Had these as an appetizer shared with a friend before dinner the first night of our stay the second night we each had it and cleaned our plates including sauce thought I would never find this recipe. Live in the Pacific Northwest and will definitely be making this over the holidays


7 months ago Gabriella

Could you explain the reason you cannot clean the mussels in advance? I'm sure there is a perfectly good one, I'm just not experienced enough with mussels to know what it is.


7 months ago HB

There is no reason not to scrub the mussels in advance, but don't beard them until your're ready to cook them as it may kill them, and dead mussels are no fun.


7 months ago Gabriella

Aha. That is indeed a good reason. Thanks you so much for the information.


7 months ago cass

Is it correct as the recipe states that "you cannot clean the mussels in advance?


8 months ago Germaine Chen

Could I substitute mussels with clams instead?


9 months ago Dishlicious

3 quarts of mussels? I'm used to buying by the pound. Any guess as to the weight of 3 quarts?


10 months ago HB

It's curious that this recipe appears identical to one posted on food dot com in 2006, down to the wording of the instructions. Is Chef June the same person as SLColman?


11 months ago Diane Prenatt

Made this last night and at the last minute, discovered my only mustards were coarse-ground . . . except for some tarragon-flavored (green) Dijon, which was terrific in this recipe. Loved the sauce. Thanks for a great recipe.


11 months ago xmascarol

I made this for 3 of us tonight using 2 # of the frozen musssels. I had made a loaf of peasant bread earlier in the day and served that, steamed green beans and a salad. Dessert was baked custard with maple syrup drizzle and a freshly made ginger snap. We always laugh that when it's a good meal, we price how much it would be in a up scale restaurant. This one was definitely a $100 meal. (We split a Hop Devil beer between 2 of us too. That would have been another $5) anyway----DIVINE!


11 months ago Panfusine

Congratulations on the win ChefJune!


11 months ago Chef Tracy D

I made this for dinner last night and it was delicious! The broth was VERY flavorful. The only adjustment I made was cutting back a bit on the heavy cream, and I doubled the broth. I like extra to dip the bread in:)


11 months ago Meatballs&Milkshakes

Congrats! Sounds yummy!


11 months ago ChefJune

June is a trusted source on General Cooking.

Thanks guys. I'm excited!


11 months ago Kukla

P.S. Good Luck!!!


11 months ago Kukla

Congratulations ChefJune!! I am very glad to see one of your recipes in the finals.


11 months ago Pegeen

Pegeen is a trusted home cook.

Lovely recipe, ChefJune. Thank you. Transports me back to happy times in Paris.


over 2 years ago loubaby

This was one of 3 recipes I cooked as a community pick for the contest...and we loved it...nice change from the standard tomato mussels I usually fix. The only change I made was 1 tbl less mustard....and glad I did...was flavorful enough.