MUSSELS STEAMED IN A DIJON MUSTARD CREAM SAUCE (MUSSELS DIJONNAISE)
Mussels steamed in a rich, creamy mustard sauce balanced by French herbs and white wine.
Provided by Lisa G Cooks
Number Of Ingredients 13
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 DIJONAISE
i love mussels! i found this recipe online, it's quick, easy, delicious. this can be served as an appetizer or a main course, but to be honest i can practically eat the whole thing myself. serve it with lots of french bread for the sauce.
Provided by chia2160
Categories Mussels
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
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. lower heat to medium.
- 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 IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that's ready in 15 minutes. Just don't forget the baguette. You'll want it for soaking up all those juices.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- 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 with a vegetable brush.
- In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add 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.
- Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
MUSSELS AND FRIES WITH MUSTARD MAYONNAISE
Provided by Lillian Chou
Categories Mustard Potato Quick & Easy Mayonnaise Mussel White Wine Gourmet
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Cook french fries according to package instructions and keep warm in oven if necessary.
- Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
- While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
- Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.
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