Ingredients
-
2 - 3
-
1/4
-
2
-
1
-
3
-
-
-
1
-
2
-
1/4
-
1/2
-
2
-
2
-
-
Directions
Mussels Dijonaise, i love mussels! i found this recipe online, it’s quick, easy, delicious this can be served as an appetizer or a main course, but to be honest i can practically eat the whole thing myself serve it with lots of french bread for the sauce , I make mussels occasional throughout the year They are one of my absolute favorites My daughter has requested them for her birthday dinner for the last 2 years (she just turned 5 yesterday) I made them for her, as requested, and they were AMAZING! Easily, the best mussels we’ve ever eaten – home or restaurant The only changes made were that I added extra Dijon mustard and doubled the sauce – because we love to dip in the bread , Doubled the sauce for the 3 lbs of mussels Doubled the mustard
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Steps
|
1
Done
|
Heat the Butter in a Large Saucepan Until Melted. |
|
2
Done
|
Add the Onions, Shallots and Garlic and Cook Briefly, Until Wilted. |
|
3
Done
|
Do not Brown. |
|
4
Done
|
Add the Mussels, Salt, Pepper, Bay Leaf, Thyme, White Wine and Cream. |
|
5
Done
|
Cover Closely and Bring to a Boil. Lower Heat to Medium. |
|
6
Done
|
Cook For About 5 Minutes, Shaking to Redistribute the Mussels. |
|
7
Done
|
Cook Until All the Mussels Are Opened. |
|
8
Done
|
Using a Slotted Spoon, Transfer the Mussels to a Serving Bowl. |
|
9
Done
|
Keep Warm. |
|
10
Done
|
Continue Cooking the Sauce For a Minute, Remove Bay Leaf and the Thyme. |
|
11
Done
|
Stir in the Mustard With a Wire Whisk While Heating. |
|
12
Done
|
Do not Boil. |
|
13
Done
|
Spoon Equal Portions of the Sauce Over the Mussels and Sprinkle With Parsley. |
|
14
Done
|
Serve Immediately With Crusty Bread. |
