Mussels Dijonnaise Recipes

MUSSELS DIJONNAISE

Mussels Dijonnaise image

This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream.... But then you won't be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.

Provided by SLColman

Categories Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 quarts mussels, beards removed, cleaned and scrubbed
sea salt
fresh ground black 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

Steps:

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.
Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.

MUSSELS DIJONAISE

Mussels Dijonaise image

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.

Provided by chia2160

Categories Mussels

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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. lower heat to medium.
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.

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