Moules Dijonnaise Recipe

Moules Dijonnaise Directions

1. 1

   Prepare the mussels

   Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.

2. 2

   Sauté aromatics

   In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, sautéing until they are fragrant and softened, about 3-4 minutes.

3. 3

   Add thyme and wine

   Stir in the fresh thyme leaves, then pour in the white wine. Bring to a simmer and let it cook for about 5 minutes.

4. 4

   Add mussels

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

5. 5

   Make the sauce

   In a separate bowl, whisk together the light cream and Dijon mustard. Once the mussels are cooked, pour the cream mixture into the pot and stir gently to combine.

6. 6

   Season and serve

   Season the dish with salt and black pepper to taste. Serve the mussels in bowls with the creamy sauce, and enjoy!