Mussels Two Ways: French Style


A new two part series for Fork It!  This time, it is Mussels done two ways.  The first of the two is a buttery, wine filled, sweet and savory, French inspired, Mussels dish.  Butter and White Wine are two things that I will always eat and will always make me so happy.  Hope you enjoy the first part of this mini-series.  Bon Appetit!

3 lbs of Mussels

2 1/2 c. of White Wine

2 1/2 c. of Water

1 1/2 sticks of Butter

2 Tbsp. of Dijon Mustard

1 Tbsp. Crushed Red Pepper

1 Lemon, Juice and Zest

1/ 4 c. Fresh Chopped Parsley

4 cloves of Garlic

1 Shallot



French Style Mussels

In a large pot, melt the Butter.  Add the Garlic and Shallots to the melted Butter and brown slightly. Add the Crushed Red Pepper and Dijon Mustard, stir together. Pour in the Wine, Water, Lemon Juice and Zest, half of the Parsley, and Salt and Pepper to taste.  Cover and let the mixture simmer for 20-30 minutes.  Add the cleaned Mussels to the mixture and cook covered for 2-3 minutes or until the Mussels open. Plate and garnish with the remaining Parsley.

Fork It.

A & O