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Lemon Dijon Moules Marinières - Lemon Dijon Steamed Mussels

Lemon Dijon Moules Marinières

Lemon Dijon Moules Marinières - Lemon Dijon Steamed Mussels, an incredible appetizer course or spectacular lunch. Add some linguine for an amazing pasta version too.
Course Appetizer, Dinner, Lunch
Cuisine French Inspired
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 2 to 4 as an appetizer course
Author Barry C. Parsons


  • 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


  1. 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.
  2. 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.
  3. Add the wine and boil for about 3 minutes or so to reduce the volume of the liquid by about 1/3.
  4. Add the mussels to the pot and cover immediately. Shake the pan occasionally and steam the mussels for only 3 minutes.
  5. 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.
  6. 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.
  7. Remove the mussels to large serving bowls and pour the liquid from the pot all over them.
  8. Serve with toasted, buttered pieces of baguette to dunk in the sauce.

Recipe Notes

This recipe is also excellent served with linguine.