Steamed mussels with mustard sauce (Mussels Dijonnaise) from Food52

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Notes about this recipe

  • Rinshin on December 23, 2022

    First time trying big New Zealand mussels and found them very meaty and more chewy compared to North American mussels. This sauce was quite mild even with garlic, shallot and onion. Very fast prep and cooking. Served with sourdough toasts and green salad. Photo added

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