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Mussels Dijon


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  • 2 dozen mussels
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 1/4 cup sliced Spanish onion
  • 1/4 cup white wine
  • 1 tablespoon Dijon mustard
  • 1/2 cup heavy cream
  • 1/2 cup bottled clam juice


Servings 2


Step 1

Debeard and scrub the mussels.

Heat a large sauté pan, place the oil in the pan, and sauté the garlic and onions until soft. Deglaze the pan with the white wine over medium-high heat, add the mustard and stir to combine.

Place the mussels, cream, and clam juice in the pan. Cover with a second pan (inverted) to create a steamer. Lower the heat slightly and steam for 5 minutes. The mussels are done when the shells open and the mussels are firm.

Heap the mussels in a large bowl and pour the broth over them. Serve with crusty bread for dipping.

This recipe yields 2 servings.

For a lighter version, skim milk may be used in place of the heavy cream.

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