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
Test Kitchen Notes
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
finely chopped yellow onions
finely chopped shallots
finely chopped garlic
mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!)
Freshly ground pepper, to taste
fresh thyme, or 1/2 teaspoon dried
dry white wine
Dijon mustard (I use Fallot)
finely chopped flat-leaf parsley
In This Recipe
Heat the butter in a large saucepan 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.
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.