Mussels Dijon
By á-170456
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Ingredients
- 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
Details
Servings 2
Preparation
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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