Mussels in white wine with cream and Dijon mustard.
Ingredients
Scale
Measurement units
- 4 lb mussels
- 1 cup white wine
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 4 whole shallots
- 2 tbsp fresh tarragon
Ingredients
Scale
Measurement units
- 4 lb mussels
- 1 cup white wine
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 4 whole shallots
- 2 tbsp fresh tarragon
Instructions
Prep the mussels
Scrub 2 lbs mussels. Pull off any beards. Discard any that are cracked or don't close when tapped.
Ingredients
- mussels (4 lb)
- shallots (2 whole)
- white wine (1 cup)
Cook the aromatics
Melt 3 tbsp butter in a large pot over medium heat (325-350°F surface). Add 2 minced shallots and cook 2 minutes. Add 2 minced garlic cloves, cook 1 minute.
Ingredients
- cream (½ cup)
- dijon mustard (1 tbsp)
Steam the mussels
Add 1 cup dry white wine. Bring to a boil. Add mussels, cover, and cook 4-5 minutes, shaking pot occasionally, until mussels open. Remove mussels with slotted spoon to a bowl. Discard any that didn't open.
Ingredients
- fresh tarragon (2 tbsp)
Finish the sauce
Add 1/2 cup heavy cream and 1 tbsp Dijon mustard to the pot. Simmer 2 minutes until slightly thickened. Pour over mussels. Scatter fresh parsley. Serve with crusty bread.
Before you cook
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