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Mussels Dijon

Created by Chuck,

Description

Mussels with a hint of dijon mustard in a cream sauce.
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Ingredients

At a glance
Cuisine
Course/Meal
Main Ingredient
Cooking Method
Difficulty
Serves
4
5 pounds mussel, scrubbed and
de-bearded
1 pint heavy cream
1 cup white wine
1 carrot, grated
1 clove garlic, minced
2 scallions, diced
1/2 stalk leek, diced
4 tablespoons Dijon mustard
2 ounces olive oil

Methods/steps

Placed grated carrot, leek, garlic and scallions in a 4-quart pot, and saute lightly in olive oil. Add the mustard, mussels (in shells), cream and win, stir to mix.

Cover pot, shake to make sure mussels are coated. Steam on high until mussels open. Cook 2 minutes longer. Spoon into soup bowls, serve with hot crusty bread.

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