Mussels Dijonnaise
25 min4 servings
Mussels steamed in white wine with Dijon mustard and fennel, served with compound butter and garlic toast.
| prepScrub and debeard mussels; reserve until cooking | ||
| 5 garlic cloves, finely chopped (about 4 tsp., for compound butter) | Finely chop garlic for butter, process with butter & aromatics until smooth | Divide mussels & broth into bowls, top with fennel fronds, serve with toast |
| 230 g unsalted butter, room temperature | ||
| 15 g coarsely chopped parsley | ||
| 60 ml Pernod | ||
| 1 Tbsp. finely grated lemon zest | ||
| 3 Tbsp. / 45 ml fresh lemon juice | ||
| 1 tsp. dried tarragon | ||
| 1 tsp. finely chopped thyme | ||
| ¼ tsp. freshly ground white pepper | ||
| 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt (for compound butter) | ||
| 2 Tbsp. / 30 ml extra-virgin olive oil | Heat oil, cook fennel, shallot & garlic 3–4 min | |
| 1 small fennel bulb, fronds reserved, cored, thinly sliced | ||
| 1 large shallot, thinly sliced | ||
| 1 tsp. finely chopped garlic (for sauté) | ||
| ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt (for sauté) | ||
| 3 lb. / 1.4 kg Prince Edward Island or other mussels, scrubbed, debearded | Add mussels, wine, mustard & compound butter; cover, cook 5–7 min until open | |
| 240 ml dry white wine | ||
| 2 Tbsp. / 30 g Dijon mustard (heaping) | ||
| 115 g compound butter (from step 1) | ||
| 12 g torn basil leaves | Discard unopened mussels, stir in basil | |
| 1 garlic clove (for garlic toast) | Grill or toast bread, rub with garlic clove | |
| Country-style bread (for serving) | ||
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