Moules Dijonnaises

Moules Dijonnaises

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.


Matthew Powell

Matthew Powell is a New York-based lifestyle journalist and recipe developer and has been published in New York Magazine, Bon Appétit, and Interior Design. Prior to media work, he cooked in the kitchens of Daniel and Eleven Madison Park.

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