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Mussels Dijonaise

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Ingredients

Adjust Servings:
2 - 3 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 lbs mussels, beards removed,cleaned and scrubbed
sea salt
fresh ground pepper
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons dijon mustard
2 tablespoons finely chopped flat leaf parsley

Nutritional information

473.6
Calories
222 g
Calories From Fat
24.7 g
Total Fat
12 g
Saturated Fat
151.5 mg
Cholesterol
1114.4 mg
Sodium
16.6 g
Carbs
0.5 g
Dietary Fiber
0.8 g
Sugars
41.9 g
Protein
278g
Serving Size

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Mussels Dijonaise

Features:
    Cuisine:

    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.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

    Avatar Of Ariel Torres

    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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