Moules a La Moutarde (Mussels in a Mustard Cream Sauce)
- Ready In:
- 23mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 1 small shallot, minced
- 59.14 ml dry white wine
- 453.59 g fresh mussels, cleaned
- 14.79 ml Dijon mustard, strong
- 78.78 ml heavy cream
- 1.23 ml saffron
- salt & fresh ground pepper
directions
- Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
- Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
- Remove mussels from the sauce pan, draining liquid back into the pot.
- Discard any mussles that do not open.
- Divide mussels among individual serving bowls and set a side.
- Strain cooking liquid and return to sauce pan.
- Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
- Pour sauce over mussels in the serving bowls and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">