Mussels Dijonnaise (Steamed Mussels with Mustard Sauce)

By • September 24, 2012 • 1 Comments


Edit Recipe Add Photos
+ Save 10
+ Add New Collection
⎙

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

Makes 4 servings

  • 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!)
  • salt and freshly ground pepper to taste
  • 1 teaspoon sea salt
  • 1 bay leaf
  • 2 sprigs fresh thyme or ½ 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 sauce pan 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. Spoon equal portions of the sauce over the mussels, and sprinkle with parsley. Serve immediately with crusty bread

More Great Recipes

Share a Recipe

Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe

Related Article

Comments (1) Questions (0)

Default-small
Default-small
Add Comment
Showing out of comments
Black_picture_small

7 months 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.

Add Comment