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Mussels with Creamy Creole Mustard Sauce

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David Lawrence, Level 1
David Lawrence
Try this twist on a European seafood classic! Creole Mustard Sauce adds a satisfying kick to this mussels dish. Executive Chef David Lawrence adds spice with creole mustard that contains both cayenne and horseradish to elevate and balance the flavors. Chef David shares the technique he honed while cooking at fine restaurants in London and serves today at his restaurant 1300 Filmore in San Francisco, California. So, whip out your sauce pan and prepare to amaze your friends with this Grokker Premium video from Chef David.

Cooking Recipe

Couple Sprigs Parsley chopped
Couple Tarragon leaves chopped
Couple Sprigs Thyme chopped
1/2 cup of White Wine
2 cup of Mussels
2 tbsp of chopped Shallots
2 tbsp of Creole Mustard (can be substituted with 2 tbsp dijon mustard plus 1/2 tbsp cayenne pepper and 1/2 tbsp horseradish)
2 tbsp of chopped Garlic
1/2 cup of Cream
Pinch of Sea Salt
Pinch of Pepper

1. Start off by chopping your parsley, tarragon, and thyme leaves, chop should be quite fine. In a medium hot pan add some white wine and add the mussels. Stir the mussels and then add in the chopped shallots. Mussels will slowly start to open up.

2. Keep stirring and flipping these mussels so that they mix together well. Now, add the creole mustard, chopped garlic, and stir to mix together well.

3. Add a touch of cream and stir to incorporate. Add your chopped herbs, sea salt, cracked pepper. Make sure everything is stirred and mixed in together well.

4. Finally, plate your mussels and clean the plate. Serve with baked baguettes and enjoy!

Mussels & Creole Mustard
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