Ingredients Jump to Instructions ↓

  1. 2 Mussels

  2. 1 tablespoon 15ml Olive oil

  3. 1 tablespoon 15ml Minced garlic

  4. 1/4 cup 15g / 1/2oz Sliced Spanish onion

  5. 1/4 cup 59ml White wine

  6. 1 tablespoon 15ml Dijon mustard

  7. 1/2 cup 118ml Heavy cream

  8. 1/2 cup 118ml Bottled clam juice

Instructions Jump to Ingredients ↑

  1. Debeard and scrub the mussels.

  2. Heat a large saute pan, place the oil in the pan, and saute the garlic and onions until soft. Deglaze the pan with the white wine over medium-high heat, add the mustard and stir to combine.

  3. Place the mussels, cream, and clam juice in the pan. Cover with a second pan (inverted) to create a steamer. Lower the heat slightly and steam for 5 minutes. The mussels are done when the shells open and the mussels are firm.

  4. Heap the mussels in a large bowl and pour the broth over them. Serve with crusty bread for dipping.

  5. This recipe yields 2 servings.


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