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Mussels Dijonnaise

Recipe courtesy of Chef Ilona Daniel


- 4 Servings +


Heat the butter in a large saucepan until melted. Add the onions, thyme, and garlic, and cook briefly, until translucent; do not brown, merely soften.

Add the mussels, salt, pepper, beer, and cream. Cover and bring to a boil. Cook for about 8 minutes, or until all the mussels are opened.

Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove the thyme. Stir in the mustard; do not boil.

Season sauce to taste with salt, if necessary, then spoon sauce over the mussels, and sprinkle with parsley. Serve immediately with crusty bread.

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