Jul 14 2026
Restaurants›Avert Brasserie›Moules Recipe

Moules Recipe

Inspired by Avert Brasserie
Time30m
Serves4

saffron, citrus, dijon

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Ingredients

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Shellfish

Aromatics

Liquids and Seasonings

Method

Preparation

  1. 1

    Clean the Mussels

    Rinse the mussels under cold water, scrubbing the shells to remove any dirt or debris. Remove the beards (the fibrous strands) by pulling them off.

  2. 2

    Mince the Aromatics

    Finely chop the shallots, garlic, and parsley. Set aside.

Cooking

  1. 3

    Sauté Aromatics

    In a large pot, heat the olive oil over medium heat. Add the minced shallots and garlic, and sauté for about 2-3 minutes until translucent and fragrant.

  2. 4

    Add Liquids

    Pour in the white wine and fish stock. Stir in the saffron threads, Dijon mustard, lemon zest, and lemon juice. Bring the mixture to a simmer.

  3. 5

    Cook Mussels

    Add the cleaned mussels to the pot. Cover with a lid and cook for about 5-7 minutes, or until the mussels have opened. Discard any mussels that remain closed.

  4. 6

    Season and Garnish

    Season with salt and black pepper to taste. Stir in the chopped parsley just before serving.

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