Steamed Mussels in Mustard Sauce ('Mießmuscheln in Senfsoße')
Steamed Mussels in Mustard Sauce ('Mießmuscheln in Senfsoße')
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons butter
- 2 large shallots, finely minced
- 3 garlic cloves, finely minced
- 1 cup dry white wine
- 2.2 pounds (1 kilogram) live mussels, cleaned
- 1 teaspoon Dijon mustard
- 1/2 cup heavy cream
- 1 teaspoon sugar
- salt, to taste
- roughly chopped dill leaves, for garnishing
Instructions
- 1
Heat the butter in a large pot over medium heat. Add the shallots and garlic and sweat the aromatics for 2-3 minutes or until translucent. Add the white wine, bring it to a simmer, and let it reduce by about one third.
- 2
Add the mussels into your pot and cover it with a lid. Steam the mussels for 2-3 minutes or until they have just opened up. Once cooked, remove them from the pot and set aside. Discard any mussels that didn't open.
- 3
Whisk together the mustard and heavy cream and add them to your pot. Bring the sauce to a light simmer, then add the sugar and salt to taste.
- 4
Place the mussels in a large serving bowl and pour the sauce over them. Sprinkle with dill leaves and enjoy together with a slice of bread.