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Mussels Dijonnaise (steamed Mussels With Mustard Sauce)
Take a trip to France in the comfort of your own home with dijon mustard and fresh mussels as your tour guide. Serve with crusty bread or shoestring french fries for a classic Moules et Frites. Bon appetit!
Prep Time: 00:00
Cook Time: 00:00
2 lbs . fresh mussels (beards removed, scrubbed, and cleaned)
1 tbsp unsalted butter
1/4 onion, small diced
1/2 shallot, brunoise (extra small diced)
2 garlic cloves, minced
1 tbsp. dijon mustard
1/4 tsp. freshly cracked black pepper
1/2 tsp. kosher salt
1/4 c. dry white wine (choose one you like to drink)
1/2 c. heavy cream
2 sprigs of thyme
chopped fresh parsley
crusty french bread or hot french fries
1Clean & debeard mussels.
2In a large pot over medium-low heat, add butter, onion, and shallot. Slowly cook until softened. Add garlic and cook 1 more minute or until garlic is fragrant and softened.
3Next, turn heat up to medium and add dijon mustard, black pepper, salt and wine. Stir for one minute allowing some of the alcohol to cook off.
4Finally, add heavy cream, thyme, and mussels. Cover and allow mussels to simmer 5 minutes or just until shells open. Be careful not to overcook. The last few mussels with continue to cook and open even after removed from heat.
5Spoon mussels and some broth into serving bowls. Sprinkle generously with fresh chopped parsley and serve.
If you are unsure on how to clean and de-beard mussels, check out https://www.seriouseats.com/2014/11/how-to-clean-debeard-mussels.html for instructions.
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