Scale
Ingredients
- 1 2-pound bag mussels
- 1 tablespoon butter
- 1 medium-sized shallot, finely chopped
- 2 cloves garlic, finely chopped
- sea salt and freshly ground pepper, to taste
- 1 pinch red pepper flakes
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 cup dry white wine
- 1/2 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons flat-leaf parsley, finely chopped
- loaf of crusty baguette, french fries (to serve)
Instructions
- Clean the mussels: remove them from the bag and place them in a large bowl of very cold water. Let sit for 10 minutes to loosen sand and grit. (This is a great time to cut your onions and garlic.)
- Rinse the mussels under cold water and remove any beards (that hairy thing) that are still attached by pulling it towards the hinge and outward. Discard any mussels with broken shells or that are open already.
- Melt the butter in a large pot on medium heat. Add the shallots and garlic and cook for 1-2 minutes, until they have softened.
- Add the mussels, salt, pepper, red pepper flakes, bay leaf, thyme, white wine and cream. Cover the pot tightly and steam for 5 minutes, shaking halfway to redistribute the mussels. All of the mussels should be opened.
- Using a slotted spoon, transfer the mussels to a serving bowl. Increase the heat slightly and continue cooking the sauce for one minute, removing the bay leaf. Whisk in the mustard and cook for an additional minute. (Do not boil.)
- Season the sauce to taste, then spoon it over the mussels. Top with the parsley, then serve with lots of crusty bread and french fries.
Notes
- A buttery chardonnay is excellent here, since its richness matches the richness of the butter and cream in the sauce.
Nutrition
- Serving Size: 2