THIS CAFE LIFE

Mussels Meunière (GF)

Name: Mussels Dijonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 lbs fresh mussels, scrubbed and debearded; 2 shallots, finely chopped; 2 tbsp butter; 1/2 cup dry white wine; 1/2 cup heavy cream; 2 tbsp Dijon mustard; 1 tbsp chopped fresh parsley; Salt and pepper to taste; Crusty bread, for serving

Moules Meunière is a classic French preparation built on butter, lemon, and fresh parsley. The broth is simple and aromatic, allowing the natural sweetness of the mussels to remain front and center, balanced by acidity and rich, nutty butter.

Elegant and minimal, this is a timeless bistro dish designed for purists and quick, refined cooking.

Prep Time:

15 Minutes

Cook Time:

Yield:

Serves 2

Ingredients

2 Quarts Mussels, scrubbed and debearded

3 T. Butter, unsalted

1 T. Olive Oil

2 Shallots, finely minced

2 Garlic Cloves, minced

1 C. Dry White Wine

1 Lemon, zested and juiced

2 T. Parsley, fresh, chopped

Sea Salt, to taste

Freshly Ground Black Pepper

Featured Tools (What We Reach For) →

Carbon Steel Pan with Lid (YOSUKATA)

From the reputable wok brand, this wide carbon steel pan is ideal for mussels because it heats quickly, builds flavor efficiently, and creates enough surface area for even steaming. The fitted lid traps steam so the shells open fast without overcooking, while the pan itself is light enough to handle sauté on the stovetop.

Stainless Steel Spider Strainer

A spider strainer allows you to lift mussels out of the pan quickly while leaving all of the cooking liquid behind. Its wide basket drains efficiently and makes it easy to transfer shellfish without breaking or losing valuable broth.

Step 1 — Prepare the Mussels

Rinse mussels under cold running water. Remove any beards by pulling them off with your fingers or a small knife. Scrub shells well and discard any that are cracked or already open.

Step 2 — Build the Base

In a wide pan or Dutch oven over medium heat, melt butter with olive oil. Add shallots and garlic and sauté gently until softened and aromatic and butter begins to brown, about 2 to 3 minutes.

Step 3 — Steam the Mussels

Add white wine and bring to a simmer. Add mussels, cover, and increase heat slightly. Steam, shaking the pan once or twice, until the mussels open, about 5 to 8 minutes.

Using a spider strainer, transfer mussels to warm bowls. Discard any that remain closed.

Step 4 — Finish Meunière Style

Increase heat slightly and allow the cooking liquid to reduce for 1 to 2 minutes. Add lemon zest and juice, then swirl in remaining butter until the sauce becomes glossy and lightly emulsified.

Stir in parsley and season with salt and freshly ground black pepper.

Step 5 — Serve

Spoon the lemon-butter sauce generously over the mussels and serve immediately.

Serving Notes

Serve with crusty baguette, pommes frites, or simple boiled new potatoes. A crisp Muscadet or Chablis pairs beautifully.

Similar Recipes

Moules Normandes (Cider & Cream)
Moules Provençales (Tomato & Saffron)
Thai Coconut Curry Mussels

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THIS CAFE LIFE

Mussels Meunière (GF)

Ingredients

Preparation