Best Mussels Dijonaise Recipes

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.

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.

STEAMED MUSSELS IN TARRAGON DIJON EMULSION

Steps:

• Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear.
• Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.
• Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels.
• Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels.