THIS CAFE LIFE

Mussels Dijonnaise

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 Dijonnaise is a classic French preparation built on white wine, cream, Dijon mustard, and fresh tarragon. The broth is sharp, silky, and deeply aromatic, balancing richness with acidity and herbaceous depth.

Elegant yet unfussy, this is a bistro-style mussel dish designed for easy entertaining and generous table cooking.

Prep Time:

15 Minutes

Cook Time:

15 Minutes

Yield:

Serves 2

Ingredients

2 T. Butter

1 T. Olive Oil

1 Yellow Onion, finely diced

1 Shallot, finely diced (2 T)

1 Garlic Clove, minced

1 C. White Wine

1/2 C. Heavy Cream, at room temperature

2 T. Dijon Mustard

1 T. Fresh Tarragon, minced

2 Quarts Mussels, beards removed, scrubbed

Sea Salt

Ground 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 — Steam the Mussels

In a wide pan over medium heat, melt 1 tablespoon butter with olive oil. Add onion, shallot, garlic, and a pinch of salt and pepper. Sauté gently until softened and aromatic, about 3 minutes.

Add white wine, then add mussels and cover the pan. Increase heat slightly and steam, shaking the pan once or twice, until the mussels open, about 5 to 8 minutes.

Use a slotted spoon to transfer mussels to warm bowls. Discard any that remain closed. Keep mussels loosely covered while finishing the sauce.

Step 3 — Build the Sauce

With the pan still on medium heat, add heavy cream, Dijon mustard, and tarragon to the cooking liquid. Reduce slightly then whisk in the remaining tablespoon of butter.

Taste and adjust seasoning with salt and black pepper.

Step 4 — Finish & Serve

Pour the mustard-cream sauce over the mussels and serve immediately.

Serving Notes

Serve with frites, warm baguette, or crusty sourdough for soaking up the sauce. A dry white wine or crisp cider pairs beautifully

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Moules Normandes (Cider & Cream)
Moules Provençales (Tomato & Saffron)
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THIS CAFE LIFE

Mussels Dijonnaise

Ingredients

Preparation