Ingredients
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2 -3 tablespoons butter
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1/4 cup finely chopped onion
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2 tablespoons finely chopped shallots
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1 teaspoon finely chopped garlic
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3 lbs mussels, beards removed,cleaned and scrubbed
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sea salt
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1 bay leaf
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2 sprigs fresh thyme or 1/2 teaspoon dried thyme
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1/4 cup dry white wine
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1/2 cup heavy cream
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2 tablespoons Dijon mustard
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2 tablespoons finely chopped flat leaf parsley
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fresh ground pepper
Instructions
- Heat the butter in a large saucepan until melted.
- Add the onions, shallots and garlic and cook briefly, until wilted.
- Do not brown.
- Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
- Cover closely and bring to a boil. lower heat to medium.
- Cook for about 5 minutes, shaking to redistribute the mussels.
- Cook until all the mussels are opened.
- Using a slotted spoon, transfer the mussels to a serving bowl.
- Keep warm.
- Continue cooking the sauce for a minute, remove bay leaf and the thyme.
- Stir in the mustard with a wire whisk while heating.
- Do not boil.
- Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
- Serve immediately with crusty bread.