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Mussels Dijon

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Recipe

 

Yield

2 servings

Prep

20 min

Cook

10 min

Ready

30 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 pounds mussels
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2 tablespoons scallions, spring or green onions
finely chopped
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2 each garlic cloves
minced
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1 teaspoon shallots
finely chopped
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1 teaspoon black pepper
ground, to taste
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½ cup white wine
dry
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1 cup dijon mustard
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2 cups heavy whipping cream
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3 tablespoons parsley leaves
minced
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1 each french bread
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Ingredients

Amount Measure Ingredient Features
907.2 g mussels
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3E+1 ml scallions, spring or green onions
finely chopped
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2 each garlic cloves
minced
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5 ml shallots
finely chopped
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5 ml black pepper
ground, to taste
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118 ml white wine
dry
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237 ml dijon mustard
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473 ml heavy whipping cream
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45 ml parsley leaves
minced
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1 each french bread
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Directions

  • servings are 2 for main course or 4 for first course *

Scrub and debeard mussels.

In large stockpot, combine green onions, garlic, shallots, pepper, wine and mussels.

Heat to boiling, cover and steam covered for 3 to 5 minutes or until mussels open.

With slotted spoon, transfer mussels to heated dish.

Discard any unopened mussels.

Stir mustard and cream into liquid remaining in kettle.

Boil mixture, stirring constantly, for 3 to 5 minutes or until sauce is reduced by half and thickened.

Return mussels to stockpot and add parsley.

Stir to coat mussels with sauce.

Serve with french bread to soak up sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 837g (29.5 oz)
Amount per Serving
Calories 170660% from fat
 % Daily Value *
Total Fat 114g 175%
Saturated Fat 59g 295%
Trans Fat 0g
Cholesterol 580mg 193%
Sodium 3185mg 133%
Total Carbohydrate 17g 17%
Dietary Fiber 5g 19%
Sugars g
Protein 239g
Vitamin A 109% Vitamin C 126%
Calcium 41% Iron 185%
* based on a 2,000 calorie diet How is this calculated?
 

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