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Mussels With Mustard Sauce

Daly's picture
I like this Mussels with Mustard Sauce recipe. Cooking is my hobby which I have primarily learn't from my mother. Normally for lunch during holidays, I cook this dish and enjoy it with my mother. You must try this Mussels with Mustard Sauce recipe.
Ingredients
  Mussels 2 Pound (fresh)
  Olive oil/Vegetable oil 1 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
  Cracked black pepper 1⁄2 Teaspoon
  Dry red wine/Chicken broth 1⁄2 Cup (8 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs) (fresh)
  Mustard sauce 1 Tablespoon
  Fat free yogurt 1⁄2 Cup (8 tbs) (plain)
  Dijon mustard 2 Tablespoon
  Reduced fat sour cream 1 Tablespoon
  Honey 1 Teaspoon
Directions

1. To clean mussels, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnicles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
2. In 4-quart nonstick Dutch oven, heat oil over medium heat. Cook garlic and pepper in oil, stirring frequently, until garlic is softened. Stir in wine; heat to boiling. Stir in mussels and parsley. Cover and heat to boiling; reduce heat. Simmer 5 to 10 minutes or until mussel shells have opened. Stir to coat with liquid. Discard any mussels that do not open.
3. In 1-quart saucepan, heat all sauce ingredients over low heat, stirring occasionally, just until hot (do not boil). Serve with mussels.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Feel: 
Meaty, Rich
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Chicken, Milk Product, Seafood
Preparation Time: 
25 Minutes
Cook Time: 
40 Minutes
Ready In: 
65 Minutes
Servings: 
4

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3.95
Average: 4 (2 votes)