MUSSELS DIJONNAISE
This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream.... But then you won't be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.
Provided by SLColman
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown.
- Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil.
- Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
- 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.
- Stir in the mustard with a wire whisk while heating. Do not boil.
- Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.
MUSSELS DIJONAISE
i love mussels! i found this recipe online, it's quick, easy, delicious. this can be served as an appetizer or a main course, but to be honest i can practically eat the whole thing myself. serve it with lots of french bread for the sauce.
Provided by chia2160
Categories Mussels
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter in a large saucepan until melted.
- Add the onions, shallots and garlic and cook briefly, until wilted.
- Do not brown.
- Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
- Cover closely and bring to a boil. lower heat to medium.
- Cook for about 5 minutes, shaking to redistribute the mussels.
- Cook until all the mussels are opened.
- 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.
- Stir in the mustard with a wire whisk while heating.
- Do not boil.
- Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
- Serve immediately with crusty bread.
CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
MUSSELS AND FRIES WITH MUSTARD MAYONNAISE
Provided by Lillian Chou
Categories Mustard Potato Quick & Easy Mayonnaise Mussel White Wine Gourmet
Yield Makes 2 servings
Number Of Ingredients 13
Steps:
- Cook french fries according to package instructions and keep warm in oven if necessary.
- Meanwhile, cut onion into very thin slices with slicer, then cook with garlic and a pinch of salt in butter in a wide heavy medium pot over medium-high heat, covered, stirring occasionally, until pale golden.
- While onion cooks, whisk together mustard and water until smooth, then whisk in mayonnaise and 1/4 teaspoon pepper.
- Add wine to onion and briskly simmer, covered, stirring occasionally, until onion is almost tender, about 5 minutes. Add mussels and cook, covered, stirring occasionally, until mussels just open wide, 4 to 6 minutes, checking frequently after 4 minutes and transferring as cooked to a bowl. (Discard any mussels that remain unopened.) Stir parsley into cooking liquid and season with salt. Pour liquid over mussels, then serve with fries and mustard mayonnaise.
MUSSELS
Easy to cook and great to share, mussels are terrificfor a quick supper.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Start by heating olive oil in a large pot. Add garlic and cook for a minute, then stir in tomato and cook for 2 more minutes. Add mussels (discard any open ones) and wine. Cover and cook until the musselsopen (discard any that don't), about 5 minutes. Tosswith chopped parsley and serve with crusty bread.
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