This mussel preparation is another French classic. It takes everything you love about a classic, garlicky broth and adds a nice zing from some dijon mustard!
Prepping your Mussels:
- Immediately when you bring them home, prepare a bowl of salt water for them to soak in. Sometimes they look alive/open, but it’s just because they are trying to breathe. Allowing them to rest in salt water will give you a better gauge for whether they are still alive or not.
- Remove all “beards,” wipe down with a paper towel, and rinse quickly but thoroughly under COLD water. I get water out of my fridge because the tap is not cold enough. You don’t want them to have too much fresh water exposure
- Discard of any mussels that are not completely closed shut. Even if they are barely cracked open, if they spring back open when you try to close, they are already dead and should not be eaten. It is sad, but at least they’re cheap!
Lemon Dijon Mussels
The classic garlicky wine broth we know and love with mussels, with an added kick from the dijon!
Ingredients
- 2 lbs mussels
- 2 mediums shallots finely diced
- 5 cloves garlic minced
- 2.5 cups dry white wine
- 3 T grassfed butter
- ¼ cup dijon mustard
- Juice of ½ lemon
- ¼ cup fresh parsley chopped
Instructions
- -Clean mussels well in salt water, discarding any mussel that is not fully closed. If it is slightly open, and you close it, and it stays closed, it is still alive. It bounces back open, discard. It is very sad to throw them away, but it is more sad to get sick from eating bad mussels!
- -Choose a pan that has a glass top, so you can see when the mussels open. Then, in that pan over medium heat, add 1-2 T olive oil to sautee garlic and shallots until fragrant.
- -Add in mussels and immediately add white wine and cover pan with the lid.
- -Watch for mussels to start opening. Once they do, remove from pan into your serving bowl. You may need to open and close the pan a couple times. If any mussels do not open, discard.
- -Once mussels are removed, keep sauce simmering and add in butter, dijon, and salt, and whisk until smooth. Allow to cook down until the sauce has a more silky texture to it.
- – Finish the broth with lemon juice and parsley and pour over the mussels
- – Serve with toasted or grilled bread and the rest of your white wine, cheers!
Notes
This would be great with some fresh tarragon, too!
Tried this recipe?Let us know how it was!