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
- Heat the butter in a large sauce pan until melted. Add the onions, shallots and garlic, and cook briefly, until wilted. Do not brown.
- 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.
- 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.
- Spoon equal portions of the sauce over the mussels, and sprinkle with parsley. Serve immediately with crusty bread