Mussels Dijonnaise
Indulge in Mussels Dijonnaise, a flavorful dish featuring PEI mussels cooked in ale and creamy mustard sauce. Perfect for appetizers or special occasions!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at canadasfoodisland.ca.
Cooking tools:
- Saucepan
- Slotted spoon
- Serving bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Colander
- Wooden spoon
Ingredients
- 1 tbsp tablespoon butter
- 1/2 cup finely chopped yellow onions
- 1 tbsp finely chopped garlic
- 5 lb mussels, beards removed, cleaned and scrubbed
- 1 tbsp sea salt
- Freshly ground pepper, to taste
- 2 sprigs fresh thyme, or 1/2 teaspoon dried
- 1 Copper Bottom Centennial Stock Blonde Ale
- 1/2 cup heavy cream
- 2 tbsp whole grain Dijon mustard
- 2 tbsp finely chopped flat-leaf parsley
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