Mussels with Mustard Cream Sauce

Photography: Tango | Food Styling: Laure Corten | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



Clean mussels and remove beards if necessary (discard any mussels that do not close when tapped). In large heavy-bottomed saucepan, heat oil over medium heat; cook shallots and garlic, stirring occasionally, until softened, about 2 minutes. Stir in cider, cream and mustard; bring to boil.

Add mussels; cover and cook until mussels open, about 5 minutes (discard any mussels that remain closed). Remove pan from heat; stir in parsley.

Nutritional facts PER SERVING: about

  • Calories 300
  • Total fat 16 g
  • Saturated fat 5 g
  • Cholesterol 10 mg
  • Sodium 550 mg
  • Total carbohydrate 15 g
  • Fibre 1 g
  • Sugars 4 g
  • Protein 23 g
  • Iron 8 mg
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Appetizers & Snacks

Mussels with Mustard Cream Sauce