Mussels Dijonnaise Food

CLASSIC FRENCH MUSSELS

Classic French Mussels image

Provided by George Duran

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

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

Mussels image

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

Ingredients

1 tablespoon olive oil
1 minced garlic clove
1 finely chopped tomato
2 pounds scrubbed mussels
1/2 cup dry white wine
Chopped parsley, for serving
Crusty bread, for serving

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.

MUSSELS DIJONAISE

Mussels Dijonaise image

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

Ingredients

2 -3 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 lbs mussels, beards removed,cleaned and scrubbed
sea salt
fresh ground pepper
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat leaf parsley

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.

MUSSELS DIJONNAISE

Mussels Dijonnaise image

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

Ingredients

1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 quarts mussels, beards removed, cleaned and scrubbed
sea salt
fresh ground black pepper
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat leaf parsley

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.

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