Traditional moules marinières are made with cream, garlic, and parsley. In this variation, Powell adds Dijon mustard to the sauce for a zesty finish. Be sure to serve with lots of crusty bread to soak the juice remaining in each bowl.
- 1 Tbsp. butter
- 1 onion, sliced
- 2 garlic cloves, minced
- ½ cup cream
- ¼ cup dry white wine
- 2 Tbsp. Dijon mustard
- 2 sprigs of thyme
- 2 lbs. mussels, scrubbed and debearded
- Salt and pepper
- 2 Tbsp. minced parsley
- Crusty bread, toasted, for serving
1. In a large pot, heat the butter over moderate heat. Add the onion and garlic and sauté until soft and fragrant, 3 to 5 minutes. Add the cream, wine, mustard, and thyme, and bring to a boil. Reduce the heat to low, add the mussels, and cover. Cook, shaking vigorously, until all the mussels open, about 7 minutes.
2. Remove the pot from the heat. Taste the broth and season with salt and pepper. Sprinkle with parsley and serve with crusty bread.