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 …
