Lemon Dijon Moules Marinières. Lemon Dijon Steamed Mussels, an incredible appetizer course or spectacular lunch. Add some linguine for an amazing pasta version too.
Lemon Dijon Moules Marinières – Lemon Dijon Steamed Mussels – with Valentine’s Day just around the corner, many folks may be choosing to celebrate the occasion this coming weekend instead of on Tuesday of next week. That’s a terrific idea, especially if you are celebrating at home and can have more time to prepare a meal that’s truly special for your sweetheart.
Again this year, I’ve put together a Valentine’s Day menu of three courses to serve up a dinner that will make your Valentine love you even more..and this year the menu has a couple of French twists.
Please note that if I’m ever invited to your house for dinner, this Moules Marinières all you have to serve me and I will be quite happy indeed. This is a personal favourite seafood dish of mine and even just looking at the photos for this post, I was salivating.
I love the balance of flavours in this dish so much; the sweet mussels, the tangy dijon, the ocean saltiness, the richness of the cream and the bright, fresh, sharpness of the wine, lemon and herbs. To me, it is perfect…but please don’t forget the best French baguette you can get your hands on for dunking into the beautiful broth at the bottom of the bowl. You’ll want to soak up every last drop.
This recipe is also an ideal dinner party suggestion, either as an appetizer/starter course or as the entrée
If you want to transform the dish into a main course, you can simply add some cooked linguine right at the end for an exceptional pasta version of this tasty meal. Won’t your special someone be impressed?
Like this Moules Marinières recipe?
Happy Valentine’s Day! Please check out the other two courses in our Valentine’s Day Dinner Menu:
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- 2 pounds fresh mussels cleaned
- 3 tbsp butter
- 2 large shallots thinly sliced
- 3 cloves garlic chopped
- 1 cup white wine
- 1 zest and juice of lemon only
- ¼ cup whipping cream
- 2 tsp dijon mustard
- 1 large tomato pulp and seeds removed, then diced small
- salt and pepper to season
- ¼ cup flat leaf parsley chopped
Wash the mussels and pull off any beards that may still be attached to the shell. A pair of needle-nose pliers works well for this. Discard any mussels with cracked or broken shells and those that do not remain closed.
In a large Dutch oven or a stainless steel wok with a lid, melt the butter over medium heat and add the garlic and shallots. Lightly season with salt and pepper. Sauté for a minute or two, just enough to soften the shallots a little.
Add the wine and boil for about 3 minutes or so to reduce the volume of the liquid by about 1/3.
Add the mussels to the pot and cover immediately. Shake the pan occasionally and steam the mussels for only 3 minutes.
Remove the mussels to a plate but keep the liquid in the pot. Add the lemon juice, lemon zest, whipping cream and Dijon mustard. Stir until well blended. Taste the liquid and add a final seasoning of salt and pepper if needed. The salt from the mussels usually seasons the liquid sufficiently.
Add the mussels back to the pan, sprinkle on the tomatoes and then put the lid back on the pot. Steam for an additional minute or 2 to reheat the mussels only.
Remove the mussels to large serving bowls and pour the liquid from the pot all over them.
Serve with toasted, buttered pieces of baguette to dunk in the sauce.
This recipe is also excellent served with linguine.
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