Mussels with Creamy Dijon Sauce

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Prep Time10

Cook Time15

Servings:

Author: Lexi

Ingredients

2 pounds fresh PEI Mussels cleaned, and checked to make sure all shells are whole and closed.
2 tablespoons butter or olive oil
1/2 cup leaks small dice
3 cloves garlic minced
1 teaspoon paprika
1/4 teaspoon black pepper
2 sprigs thyme + 1 teaspoon chopped
3 tablespoons dijon mustard
1/2 cup coconut cream
1 cup white wine
Optional: Fried shallots*
Optional: 1 link raw spicy chicken sausage casing removed and cooked*

Instructions

In a colander, wash mussels well, place in a bowl, and let sit in the refrigerator until ready to use.
In a large saucepan or dutch oven, heat garlic over medium-high heat.
Add in leeks and garlic. Sauté until leeks turn translucent, about 2-3 minutes.
Add in the rest of the ingredients and stir until well combined. Bring to a boil over medium-high heat. Once at a boil, reduce heat to medium-low and let simmer for five minutes, or until the alcohol has cooked out.
Over high heat, bring the sauce back to a boil. Add in cleaned mussels, stir, and cover. Give the pan a shake while covered and let steam for 2-3 minutes. Remove the lid and give the mussels a stir. If all of the mussels have opened, take the pan off of the heat and pour mussels and sauce into desired serving dish. Be generous with the sauce! If not all of the mussels have opened, cover and cook for an additional minute, or until opened.
Top with fried shallots and sausage if using. Serve warm!

Notes

To fry shallots: Slice shallots 1/4 inch thick. Heat 2 tablespoons frying oil of choice (we like to use avocado oil) in a small skillet over medium-high heat. Once the oil has come to frying temperature (365 degree F), add in shallots and let sit until they start to brown, about 1-2 minutes. Using a slotted spoon, remove shallots from the oil and place on a plate lined with paper towels.

To cook sausage: Remove the casing. Heat a medium sized skillet over medium-high heat. Add in sausage and use a spatula to break it apart. Let cook, stirring occasionally, until fully cooked and no pink remains.

Mussels cook by the steam of hot liquid. Boiling them in liquid ruins the texture. Make sure your pot or skillet is wide enough that your mussels are not immersed in the liquid.

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