Mussels With Dijon Mustard at Glady Elizabeth blog

Mussels With Dijon Mustard. I flavor the broth with shallots, leeks, and garlic, wine, and two mustards, and cream, and a garden full of fresh thyme. I much prefer it to the traditional marinière. Freshly ground pepper, to taste. 1/4 cup finely chopped yellow onions. 1 teaspoon finely chopped garlic. Here, shallots and garlic are sauteed with thyme until soft; ½ cup half & half (10%) cream. Cover closely and bring to a boil. Serves 4 (as an appetizer) 1 tbsp butter. Mussels in a creamy mustard sauce. 2 sprigs fresh thyme, or 1/2 teaspoon dried. These mussels with creamy dijon sauce are creamy, flavorful, fresh, nutritious, and simple to prepare! Then white wine is added as the steaming liquid. Here, she pairs them with a good ale, dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that’s ready in 15 minutes. 3 quarts mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!) 1 teaspoon sea salt.

Steamed Mussels with Wine and Saffron Recipe Martha Stewart
from www.marthastewart.com

I much prefer it to the traditional marinière. 1/4 cup finely chopped yellow onions. Freshly ground pepper, to taste. Just don’t forget the baguette. These mussels with creamy dijon sauce are creamy, flavorful, fresh, nutritious, and simple to prepare! Here, shallots and garlic are sauteed with thyme until soft; 2 tablespoons finely chopped shallots. Mussels in a creamy mustard sauce. Then white wine is added as the steaming liquid. Cover closely and bring to a boil.

Steamed Mussels with Wine and Saffron Recipe Martha Stewart

Mussels With Dijon Mustard 3 quarts mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!) 1 teaspoon sea salt. 2 tablespoons finely chopped shallots. Then white wine is added as the steaming liquid. Just don’t forget the baguette. Mussels in a creamy mustard sauce. They make for the ultimate appetizer or meal! Here, shallots and garlic are sauteed with thyme until soft; 2 sprigs fresh thyme, or 1/2 teaspoon dried. Mussels with white wine dijon mustard sauce. I flavor the broth with shallots, leeks, and garlic, wine, and two mustards, and cream, and a garden full of fresh thyme. I much prefer it to the traditional marinière. Serves 4 (as an appetizer) 1 tbsp butter. 1/4 cup finely chopped yellow onions. 1 teaspoon finely chopped garlic. 3 quarts mussels, beards removed, cleaned and scrubbed (but you can't do this in advance!) 1 teaspoon sea salt. Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.

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