Moules Dijonnaises: French Mussels with Dijon Mustard

Serves: 4 • Time: 20 minutes

Traditional moules marinières are made with cream, garlic, and parsley. In this variation, Powell adds mustard to the sauce for a zesty finish. Be sure to serve this moules recipe with lots of crusty bread to soak the juice remaining in each bowl.

Moules Dijonnaise
© The Frynamic Duo


  • 1 Tbsp. butter
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • ½ cup cream
  • ¼ cup dry white wine
  • 2 Tbsp. Domaine des Vignes 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.

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