These mussels were delicious. Thanks, Serious Eats! Definitely serve with bread for dipping (we also served with a side of green beans).
I plan to serve the leftovers (which I saved in cooking liquid) tossed with pasta tonight.
1 bag mussels (3-4 pounds)
1 spoonful all purpose flour
2 tablespoons olive oil
2 shallots, diced
1 skinny leek, finely sliced in halfmoons
Freshly cracked black pepper
4 cloves garlic, chopped
1 cup dry white wine
a few sprigs of thyme and some chopped parsley
1/2 cup dijon mustard, plus some mustard seeds (I didn’t have any whole grain mustard, as the recipe recommends for half)
1 cup heavy cream
Place the mussels and flour in a huge bowl, and cover with cold water. Leave the mussels to soak while you prepare the rest of the ingredients. Drain and rinse – discard any that are open.
In a dutch oven, heat the olive oil over medium heat. When hot, add the shallots and leek, and season with salt and pepper. Sauté, stirring often, about 3 minutes. Lower the heat, and add the garlic, stirring it around with the other vegetables for about 45 seconds. Then add the wine, and the thyme, and season the mixture with salt and pepper. Cover the pot, keep it over low heat, and simmer for 5 minutes.
Add the mussels, and raise the heat to medium-high. Keep the pot covered. The mussels are cooked when they’ve all opened. It takes about 5 minutes. Discard any that remain closed.
Turn off the heat, and stir in the mustards and the cream, until well combined into the broth. Taste the broth for seasoning, and adjust as needed. Serve immediately with bread.