COLD POACHED MUSSELS WITH CREAMY MUSTARD SAUCE
Mustard emboldens the delicate flavor of seafood. Here, Dijon mustard highlights a creamy sauce for chilled, poached mussels.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Melt butter in a medium high-sided saucepan over medium heat. Add shallots and garlic, and cook, stirring, until shallots are translucent and garlic is very fragrant but not brown, about 2 minutes. Add the salt and pepper. Add mussels and wine. Cover saucepan, and cook until mussels open and are cooked through, about 8 minutes. Discard any mussels that have not opened.
- Remove mussels from saucepan. Transfer cooking liquid to a small bowl, and set aside to cool. When cool, transfer to refrigerator to chill.
- Remove mussels from shells, reserving shells for serving, if desired. Place mussels in a small bowl, cover with plastic wrap, and transfer to refrigerator.
- Whisk together creme fraiche, mustard, and champagne vinegar. Stir cooking liquid, and add about 4 tablespoons reserved cooking liquid and shallots to the creme fraiche mixture to make a nice thin sauce with just enough body to cling to mussels. Adjust seasoning with salt and pepper and more mustard if desired. Stir in half the lemon zest and chervil.
- Gently toss cold mussels in mustard sauce. Spoon a mussel and a large puddle of sauce back into reserved mussel shells. Sprinkle mussels with remaining half of zest and chervil, and serve with any remaining sauce on the side.
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Manwar Husan
husan64@aol.comThis recipe was a waste of time and money.
Bradyn Bartholomew
bradyn.bartholomew@yahoo.comI followed the recipe exactly and the mussels turned out tough and chewy.
James Mcginn
m.j89@hotmail.frThe mussels were overcooked and the sauce was bland.
Martha Kemp
kmartha38@hotmail.comThese mussels were a bit too briny for my taste, but the sauce was delicious.
Dmitriy Magsumov
mdmitriy@gmail.comI'm not a big fan of seafood, but I really enjoyed these mussels. The creamy mustard sauce was the perfect touch.
armin arminakter
aa40@gmail.comThis recipe is a must-try for any seafood lover. The mussels are cooked perfectly and the sauce is divine.
Uchiha Sarah
sarah-uchiha24@hotmail.comI highly recommend this recipe. It's easy to make and the mussels are delicious.
Peter Adu
padu36@yahoo.comThis is a great recipe for a special occasion. The mussels are elegant and the sauce is rich and flavorful.
KABITA kumari
k@hotmail.co.ukI love how easy this recipe is to make. I can have a delicious meal on the table in no time.
Connie Rios
crios@gmail.comThis recipe is a keeper! The mussels were succulent and the sauce was creamy and flavorful.
Yoni Take
yoni-t69@gmail.comI've never had mussels before, but I'm definitely a fan now. This recipe was easy to follow and the mussels were cooked perfectly.
Malik Nomi Agral
am@gmail.comI wasn't sure how I would like mussels, but this recipe changed my mind. They were delicious!
Muhammad Najmul
muhammad.n58@yahoo.comThese mussels are so good! I love the briny flavor and the creamy mustard sauce.
Anik Saha
anik-saha@yahoo.comThe creamy mustard sauce is amazing! I could eat it with anything.
AK Remon
r_ak70@hotmail.comThis was my first time cooking mussels and they turned out great! The recipe was easy to follow and the mussels were cooked perfectly.
David M Brown
davidm@hotmail.frI've made this recipe several times and it always turns out delicious. The mussels are always cooked perfectly and the sauce is creamy and flavorful.
Alana Mccoy
alanam@gmail.comThese mussels were a hit at my dinner party! The creamy mustard sauce was the perfect complement to the briny mussels.