MUSSELS DIJONAISE

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Mussels Dijonaise image

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

2 -3 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 lbs mussels, beards removed,cleaned and scrubbed
sea salt
fresh ground 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. 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.

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