Ingredients
-
1/4
-
2
-
1
-
3
-
-
-
1
-
2
-
1/4
-
1/2
-
2
-
2
-
-
-
Directions
Mussels Dijonnaise, This is an easy and delicious variation on the classic Moules Marinire You can leave out the mustard if you wish, and/or the cream But then you wont be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce , This is an easy and delicious variation on the classic Moules Marinire You can leave out the mustard if you wish, and/or the cream But then you wont be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce
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Steps
|
1
Done
|
Heat the Butter in a Large Saucepan Until Melted. Add the Onions, Shallots and Garlic and Cook Briefly, Until Wilted. Do not Brown. |
|
2
Done
|
Add the Mussels, Salt, Pepper, Bay Leaf, Thyme, White Wine and Cream. Cover Closely and Bring to a Boil. |
|
3
Done
|
Cook For About 5 Minutes, Shaking to Redistribute the Mussels. Cook Until All the Mussels Are Opened. |
|
4
Done
|
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. |
|
5
Done
|
Stir in the Mustard With a Wire Whisk While Heating. Do not Boil. |
|
6
Done
|
Spoon Equal Portions of the Sauce Over the Mussels and Sprinkle With Parsley. Serve Immediately With Crusty Bread. |
