Mussels in Mustard Sauce

In the editorial office, we eagerly look forward to mussel season. This version with a creamy sauce and fresh herbs definitely deserves a spot on your to cook list. 

Method

Hold the mussels under cold running water and check whether they close. Discard any shells that do not close automatically.

Melt the butter in a mussel pot and add the garlic, shallot and onion. Sauté gently and do not let them brown.

Put the mussels, salt, pepper, thyme, white wine and cream together in the pot and cook until all the mussels have opened, about five minutes.

Remove the mussels from the pot and continue cooking the sauce for another minute. Add the tablespoons of mustard and stir well.

Divide the mussels over plates and garnish with the parsley.

Recipe (partly adapted) & image: Food52