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Mussels Dijonnaise

By //  by Candace Sampson 5 Comments

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When my husband and I were in NYC two years ago, we ate at a restaurant called Rue 57. We ordered the Mussels Dijonnaise and practically fought each other for the last mussel, they were that good. When we got home we scoured the net for a recipe that would come close. We ended up mixing a couple together. Now, sometimes on a Friday night, instead of ordering a pizza we make a mess of mussels, cut up a French baquette and reminisce about New York City.

Mussels Dijonnaise

2 tbsps butter
1/4 cup finely chopped onions
2 tbsps finely chopped shallots
1 tsp finely chopped garlic
1/4 cup dry white wine
1/2 cup heavy cream
2 tbsps dijon mustard
2 tbsps finely chopped flat leaf parsley

3 pounds of mussels, cleaned and scrubbed
1 tbsp sea salt

Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until soft. Do not brown. Add salt, pepper, white wine and cream. Whisk to combine. Heat over medium high heat, whisking occasionally, until thickened. Once thickened, whisk in dijon mustard. Do not boil.

Mussels: In a large pot, bring 1 cup of water and sea salt to a boil and add mussels. Cover pot. When steam begins to force itself out from under lid, turn heat to medium and steam for 5 minutes, give pot a vigourous shake to redistribute mussels and steam for another 3 minutes or until majority of mussels are opened. (Do not eat mussels that didn’t open). Drain almost all of liquid in pot. Toss sauce with mussels and transfer to large bowl. Sprinkle with parsley. Serve with crusty bread.

Pleasantville note: There are recipes that tell you to steam the mussels with the sauce. It is our experience that the sauce then gets too diluted. Through trial and error we have found this way works the best.

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Filed Under: Fish, Recipes Tagged With: Food & Drink, French bread, Life in Pleasantville, mussels, Mussels Dijonnaise

About Candace Sampson

Candace is founder and editor-in-chief of Life in Pleasantville which isn't half as fancy as it sounds. You can find her sharing travel stories on What She Said Radio and on CTV Ottawa Morning Live.

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Reader Interactions

Comments

  1. Lisa

    February 5, 2012 at 6:52 pm

    You have awesome muscles. ๐Ÿ˜‰

    Reply
  2. Danielle

    March 14, 2013 at 1:19 pm

    My husband and I were also in NY a few years ago and orderd these mussels at Rue 57. I told him that I was going to try and find a similar recipe and it brought me here!
    Sincerely,

    Your Doppelganger ๐Ÿ˜‰

    Reply
    • Candace

      March 14, 2013 at 3:48 pm

      Please come back and let me know how they turned out for you.

      Reply
  3. Fiona

    March 25, 2013 at 11:59 pm

    I have just dined at Rue 57 and had them myself, aren’t they amazing! I’m ecstatic to find your recipe and can’t wait to try it this weekend ๐Ÿ™‚

    Reply
    • Candace

      March 28, 2013 at 9:23 am

      Come back and let me know what you think ๐Ÿ™‚

      Reply

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