Best Mussels Dijonnaise Recipes

Mussels Dijonnaise image

Provided by SLColman

Categories Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 quarts mussels, beards removed, cleaned and scrubbed
sea salt
fresh ground black pepper
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat leaf parsley

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.

Fried Mussels Dijonnaise Po' Boy Recipe on Food52 image

Provided by @MakeItYours

Number Of Ingredients 19

2 pounds mussels, cleaned and debearded
1/3 cup buttermilk
1 garlic clove, sliced
1 spring of thyme, leaves only
1/4 teaspoon parsley, very finely chopped
1/4 smooth Dijon mustard
a pinch of ground peperoncino
1/4 cup flour
1/4 cup finely group precooked cornmeal
2 small french rolls, cut in half horizontally
1 tomato, sliced
2 cups lettuce cut into thin strips
3/4 teaspoon Mustard \"à l\'Ancienne\" or another course ground mustard
1/2 teaspoon lemon juice
1 teaspoon olive oil
1/2 teaspoon shallots, very finely chopped
mayo (optional)
salt and black pepper to taste
high smoke point frying oil, like canola