Mussels Dijon

1. 1

   Debeard and rinse mussels.

2. 2

   Heat a saute pan to very hot and add oil.

3. 3

   Add garlic and onions, cooking till soft.

4. 4

   Add white wine, stirring to deglaze pan.

5. 5

   Then add mustard.

6. 6

   Place mussels in pan along with cream and clam juice.

7. 7

   Cover with a second pan inverted to create a steamer.

8. 8

   Reduce heat slightly and steam for 5 minutes.

9. 9

   Mussels are done when open and firm.

10. 10

    Heap mussels in a bowl and pour broth over them.

11. 11

    Serve over cooked linguini and with a crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.