Mussels Dijonaise

wtorek, 28 stycznia 2014

Mussels Dijonaise

Time: 25 mins

Ingredients

  • 2 -3 tablespoons butter
  • 1/4 cup finely chopped onion
  • 2 tablespoons finely chopped shallots
  • 1 teaspoon finely chopped garlic
  • 3 lbs mussels, beards removed,cleaned and scrubbed
  • sea salt
  • fresh ground pepper
  • 1 bay leaf
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 2 tablespoons Dijon mustard
  • 2 tablespoons finely chopped flat leaf parsley

Directions

  • 1 Heat the butter in a large saucepan until melted.
  • 2 Add the onions, shallots and garlic and cook briefly, until wilted.
  • 3 Do not brown.
  • 4 Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
  • 5 Cover closely and bring to a boil. lower heat to medium.
  • 6 Cook for about 5 minutes, shaking to redistribute the mussels.
  • 7 Cook until all the mussels are opened.
  • 8 Using a slotted spoon, transfer the mussels to a serving bowl.
  • 9 Keep warm.
  • 10 Continue cooking the sauce for a minute, remove bay leaf and the thyme.
  • 11 Stir in the mustard with a wire whisk while heating.
  • 12 Do not boil.
  • 13 Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
  • 14 Serve immediately with crusty bread.

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