Dijon Steamed Mussels

In 1856 Dijon mustard was invented by Jean Naigeon in Dijon, France.  It is believed that Executive Chef Auguste Escoffier, using Naigeon Dijon Mustard, served the first Dijon Steamed Mussels to the Prince of Wales, as an appetizer in 1892. Once word of Escoffier’s Dijon Steamed Mussels became public, Dijon mustard became a staple of French cooking.  Here is a recipe for Dijon Steamed Mussels.  We don’t claim that it is the same recipe that Escoffier served to the Prince of Wales but we know you are going to love it, especially if you are using mussels from Cape Cod. You can serve it as Appetizer or an Entree.

Dijon Steamed Mussels
serves 4

2 lbs. mussels
3 cloves garlic minced
1 tbsp. butter
2 tbsp. olive oil
1/2 cup dry white wine
1/4 c. onion, chopped
2 tbsp. Dijon mustard
3 tbsp. heavy cream
Salt and freshly ground black pepper to taste
3 tbsp. chopped parsley for garnish

Scrub mussels well in cold water, changing water several times to remove all sand – the little tuft of hair is easily removed by pulling it out and discarding it (this is called “debearding” the mussels).

Steam mussels with lemon juice, 1 clove of garlic, butter, and wine until they open (about 3-4 minutes).  Set aside.
Meanwhile, in another pan, heat olive oil over medium heat and saute 2 cloves garlic and onions until tender, about 3 minutes. Add Dijon mustard and cream; simmer 3 more minutes.  Add the steamed mussels and their broth.  Season to taste with salt and pepper.

In 4 bowls divide mussels and cream sauce and garnish with parsley.  Serve with a French baguette for dipping.

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