2 pounds mussels
½ cup onion, finely chopped
4 cloves of garlic, chopped
1/4 tsp red pepper flakes
1-cup dry white wine, Muscat or chardonnay
1 Tbs Dijon mustard
1/2-cup heavy whipping cream
2 Tbs fresh dill, chopped
salt and pepper to taste
Artisan bread, sliced and toasted
- Scrub and debeard mussels; throw out any that are not closed.
- In a large sauté pan, add the onions, garlic, pepper, wine, and mussels. Cover and bring to a boil over medium-high heat.
- Reduce heat to medium and steam, covered, for 3 to 5 minutes (until mussels open). Transfer mussels to a large bowl with a slotted spoon. Discard any unopened mussels. Cover to keep warm.
- Bring the broth to a simmer. Add the Dijon mustard and cream to the broth and simmer for 3 minutes.
- Finish by adding the dill and salt and pepper to taste.
- Divide mussels between four heated bowls, ladle on the broth. Serve immediately with toasted bread.
- Add ¼ tsp of saffron to the broth with the cream and mustard.
- Add 1 cup of fresh cherry tomatoes, cut in half, to the broth and simmer.
- Serve over pasta