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Mussels Dijon
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Diane B.

Serves/Makes:2 or more

  • 2 dozen fresh mussels
  • 1 tbsp (15 ml) olive oil
  • 1 tbsp (15 ml) garlic minced
  • 1/4 cup (60 ml) Spanish onions, sliced thin
  • 1/4 cup (60 ml) white wine
  • 1 tbsp (15 ml) dijon mustard
  • 1/2 cup (125 ml) heavy cream
  • 1/2 cup (125 ml) clam juice
  • cooked linguini
  • crusty bread
  • Debeard and rinse mussels.
  • Heat a saute pan to very hot and add oil.
  • Add garlic and onions, cooking till soft.
  • Add white wine, stirring to deglaze pan.
  • Then add mustard. Place mussels in pan along with cream and clam juice.
  • Cover with a second pan inverted to create a steamer.
  • Reduce heat slightly and steam for 5 minutes.
  • Mussels are done when open and firm.
  • Heap mussels in a bowl and pour broth over them.
  • Serve over cooked linguini and with a crusty bread.
Serve with crusty bread for dipping. I serve them over linguine noodles because the sauce is so tasty!

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