EFK Kitchen Ready
EFK Mussels Dijonnaise with Charred Garlic Bread
French-bistro mussels in a bright Dijon, white-wine, fennel, herb, and lemon broth, with charred garlic bread for soaking up every drop. EFK simplifies the richer restaurant-style versions while keeping the dramatic table presentation.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4 main-dish servings or 6 appetizer servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Sort the mussels before cooking. Discard cracked shells and any open mussels that do not close when tapped. Keep cleaned mussels cold.
- 2. Brush the bread with olive oil and char it on a hot griddle or skillet until crisp at the edges. Rub the warm bread lightly with the cut garlic clove and set aside.
- 3. Melt butter with 1 tbsp olive oil in a large heavy pot over medium heat. Add fennel and shallots and cook 5–6 minutes until softened. Add minced garlic and cook 30 seconds.
- 4. Add white wine and bring to a strong simmer for 2–3 minutes. Whisk in Dijon mustard.
- 5. Add mussels, cover, and steam 5–7 minutes, shaking the pot once or twice, until the shells open. Transfer opened mussels to a warm serving bowl; discard any that remain closed.
- 6. Stir cream, lemon zest, lemon juice, parsley, and tarragon into the pot liquor. Simmer 1–2 minutes, then taste before adding salt.
- 7. Pour the hot Dijon broth over the mussels and serve immediately with the charred garlic bread.
Equipment
Staub Dutch oven or other large heavy pot with lid; BlueStar range or griddle for bread; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; tongs or slotted spoon
Food safety & storage
Keep live mussels refrigerated until cooking. Discard cracked mussels and any open mussels that do not close when tapped before cooking; discard mussels that remain closed after steaming. Refrigerate cooked shellfish promptly and use within 1–2 days.
View this recipe on the original EFK website ↗