Mustard mussels recipe

Whenever I prepare my classic quick and easy fideuá recipe, I have half a kilo of mussels left over, which I take advantage of to cook some of the many recipes that feature these versatile molluscs. This time the chosen one has been a mustard mussels recipe that I have wanted to prepare since I saw it at the beginning of the summer on the blog El Saber Culinario.

It is a slightly more elaborate recipe than the usual steamed mussels or cider mussels, but the effort is well worth it, especially if it is a special occasion or we just want to treat ourselves.


  • 1/2 kg of mussels, 1 glass of white wine, 1 tablespoon of Dijon mustard, 1 tablespoon of flour, a pinch of ground ginger and another of cumin (unmilled), 1/2 lemon, 1 small chive, 1 clove garlic, oil, salt and parsley.

How to make mussels with mustard

We begin by cleaning the mussels thoroughly, removing the beards and limpets that are attached. On the other hand, with the help of the mixer, we crush the onion with the garlic clove and the pinch of ginger and cumin (I have put the tip of a teaspoon of each).

The result of this mixture is a puree that we will brown in a saucepan with a splash of oil. We also add a splash of lemon and a teaspoon of zest. Then, without stopping stirring, pour the tablespoon into the flour, making a kind of rouge to which we will gradually incorporate white wine, trying not to form lumps with the help of the rods.

Now add the mustard to the sauce, and let it boil a couple of minutes before transferring the sauce to a larger saucepan and adding the mussels (and another pinch of cumin). Cover and let the mussels open (4 or 5 minutes will be enough).

Now we remove the mussels and let the sauce thicken while we separate the upper shell and place them in a serving platter. Finally, pour the mustard sauce over the mussels, decorate with a little chopped fresh parsley and serve hot.

Processing time | 30 minutes
Difficulty | Half


Mussels with mustard are an original and very tasty way to prepare mussels. The sauce is so good that it even calls for dipping bread, although it is best to accompany the mussels with some potato chips in the style of moules-frites Belgian.

Tags:  Meats And Birds Desserts Vegetables And Legumes 

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