Mussels Dijonnaise
Steamed mussels in a creamy Dijon mustard sauce with shallots, white wine, and herbs - a French bistro classic that’s perfect with crusty bread for dipping.
Prep Time:
15 Minutes
Cook Time:
15 Minutes
Yield
Serves 2
Ingredients
2 T. Butter
1 T. Olive Oil
1 Yellow Onion, finely chopped
1 Shallot, finely chopped (2 T)
1 Garlic Clove, minced
1/2 C. White Wine
1/2 C. Heavy Cream
2 T. Dijon Mustard
1 T. Fresh Tarragon, chopped
2 Quarts Mussels, beards removed, scrubbed
Sea Salt
Ground Pepper
Preparation
Step 1
Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well.
Step 2
In a Dutch oven on medium heat melt 1 T. butter with olive oil, then add onion, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Add wine and mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened. Cover and keep warm.
Step 3
Add heavy cream, tarragon and mustard to pan juices and bring to a boil. Reduce heat and whisk in 1 T. butter. Taste and correct seasonings (salt & pepper). Pour over mussels and serve with bread for sopping up juices.