Steam mussels until open	Chef Fio Antognini

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Mussels Dijonnaise

Source: St. Louis Post-Dispatch, June 14, 1987

Yield: 4 servings

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Ingredients

• 2 lb fresh raw mussels, well cleaned

• 2 Tbsp vegetable oil

• 1 cup dry white wine

• 5 Tbsp lemon juice, divided

• Lemon wedges, for garnish

• 3 Tbsp Dijon mustard (fine ground)

• 2 Tbsp olive oil

• 1 tsp chopped shallots

• 1 tsp soy sauce

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Preparation

Clean mussels well; drain. (Wild mussels will be smaller, cultivated ones will be larger.)

Heat oil in large pan. Add mussels, wine and 2 tablespoons lemon juice. Steam for 7 to 10 minutes (based on size of mussels), stirring occasionally, until all mussels are open and lightly firm. (Discard any mussels that do not open.) Strain, then pour strained broth back over mussels. Cool immediately. Chill thoroughly.

For sauce: Blend mustard, 3 tablespoons lemon juice, olive oil, shallots and soy sauce. Chill thoroughly.

Serve chilled sauce on chilled mussels, which have been loosened from shells. Garnish with lemon wedges.