Mussels Dijonaise
Indulge in the rich, elegant flavors of **Mussels Dijonaise**, a French-inspired seafood dish that combines tender, fresh mussels with a creamy mustard-infused sauce. Perfectly paired with dry white wine, Dijon mustard, and a touch of heavy cream, this recipe balances the briny essence of the mussels with a velvety, aromatic broth. Accented by garlic, shallots, and fresh parsley, this one-pot delight is quick to prepare in under 30 minutes, making it an ideal choice for an impressive yet effortless weeknight dinner or a gourmet appetizer for entertaining. Serve alongside toasted baguette slices to soak up the luxurious sauce and enjoy a truly restaurant-worthy experience at home. **Keywords:** mussels recipe, Dijon mustard sauce, French seafood, easy dinner ideas, one-pot meals, entertaining recipes.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pounds Fresh mussels
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 Shallots (finely chopped)
- 3 Garlic cloves (minced)
- 1 cup Dry white wine
- 2 tablespoons Dijon mustard
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley (chopped)
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 1 Baguette (sliced and toasted for serving)
Instructions
Rinse the mussels under cold running water. Scrub the shells and remove beards if necessary. Discard any mussels with cracked shells or that do not close when tapped lightly.
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the chopped shallots and garlic to the pot. Cook for 2-3 minutes, stirring often, until softened and fragrant but not browned.
Pour in the white wine and bring to a simmer. Stir in the Dijon mustard and whisk until fully combined.
Add the heavy cream, salt, and pepper to the pot. Stir well and let the sauce simmer for 2 minutes.
Increase the heat to medium-high and add the mussels to the pot. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally, until the mussels open. Discard any mussels that do not open.
Sprinkle the chopped parsley over the mussels and gently toss to coat them in the sauce.
Serve the mussels in bowls with some of the sauce spooned over the top. Accompany with toasted baguette slices for dipping into the sauce.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 13.5 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1331 mg | 58% | |
| Total Carbohydrate | 24.8 g | 9% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 1.4 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 103 mg | 8% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 966 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
