Steamed Mussels in Mustard Sauce - Pacific Gold

Steamed Mussels in Mustard Sauce

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Cooking time:




  • 2 tablespoons butter
  •  2 large shallots, finely minced
  • 3 garlic cloves, finely minced
  • 1 cup dry white wine
  • 2.2 pounds (1 kilogram) live mussels, cleaned
  • 1 teaspoon Dijon mustard
  • 1/2 cup heavy cream
  • 1 teaspoon sugar
  • salt, to taste
  • roughly chopped dill leaves, for garnishing

How to cook

  1. Heat the butter in a large pot over medium heat. Add the shallots and garlic and sweat the aromatics for 2-3 minutes or until translucent. Add the white wine, bring it to a simmer, and let it reduce by about one third.

  2. Add the mussels into your pot and cover it with a lid. Steam the mussels for 2-3 minutes or until they have just opened up. Once cooked, remove them from the pot and set aside. Discard any mussels that didn’t open.

  3. Whisk together the mustard and heavy cream and add them to your pot.
    Bring the sauce to a light simmer, then add the sugar and salt to taste.

  4. Place the mussels in a large serving bowl and pour the sauce over them.
    Sprinkle with dill leaves and enjoy together with a slice of bread.

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Puerto Montt, Chile.
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(+56) 933846881