Moules Dijonnaise Recipe
Featuring mustard, creme fraiche and parsley on a baguette.
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Ingredients
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Moules Dijonnaise Ingredients
Method
Moules Dijonnaise Directions
- 1
Prepare the Mussels
Rinse the mussels under cold water to remove any sand or debris. Discard any that are open and do not close when tapped.
- 2
- 3
Cook Mussels
Add the mussels to the pot, followed by the dry white wine. Cover and cook for about 5-7 minutes, or until the mussels have opened.
- 4
Make the Sauce
Stir in Dijon mustard and crème fraîche, mixing well until combined. Season with salt and black pepper to taste.
- 5
Prepare the Baguette
Slice the baguette in half lengthwise and toast it until golden brown.
- 6
Serve
Spoon the mussels and sauce over the toasted baguette halves. Garnish with chopped fresh parsley and serve immediately.