Just The Recipe - Mussels Dijon

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Considerations

Featured Recipe

Created by Chuck

A New Orleans tradition. There are as many gumbo recipes as there are cooks. I adopted this from a version at the New Orleans School of Cooking.

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French

Mussels Dijon

Created by Chuck,

Description

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

Ingredients

At a glance

Cuisine

Course/Meal

Main Ingredient

Cooking Method

Difficulty

Serves

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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