Mussels Steamed In A Dijon Mustard Cream Sauce Mussels Dijonnaise Recipes

MUSSELS DIJONNAISE

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 STEAMED IN A DIJON MUSTARD CREAM SAUCE (MUSSELS DIJONNAISE)

Steps:

• Heat a large pot with a tight fitting lid over medium low heat and add the butter.
• When the butter is melted add the shallots, garlic, bay leaves and thyme sprigs.
• Sauté for about 5 minutes until the shallots are softened, you don't want any colour on them though.
• Add the wine, salt, pepper and mussels; mix well.
• Cover with the lid and turn the heat to medium high.
• Turn the timer on for 5 minutes; let the mixture come to a boil and steam the mussels.
• Once the mussels are cooked, remove the pot from the heat and use a slotted spoon to transfer the mussels to a serving dish.
• Discard any mussels that didn't open.
• Return the pot to low heat and whisk in the Dijon mustard and cream, don't let the sauce come to a boil.
• Taste and adjust seasoning.
• Once the liquid comes together, pour it over the mussels.
• Feel free to discard the bay and thyme sprigs but I left them because they made the dish look rustic.
• Top with the fresh parsley.
• Serve with toasted crusty bread.

MOULES A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)

Steps:

• Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
• Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
• Remove mussels from the sauce pan, draining liquid back into the pot.
• Discard any mussles that do not open.
• Divide mussels among individual serving bowls and set a side.
• Strain cooking liquid and return to sauce pan.
• Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
• Pour sauce over mussels in the serving bowls and serve.