Sign up for access to this program
Already have an account? Sign In

Mussels with Creamy Creole Mustard Sauce

This video is in the following program:
Ready In
Prep Time
Cook Time
David Lawrence
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
Other Videos You Might Like
Thumbnail image for Pot Roast Chicken
Michel Roux Jr.
Thumbnail image for Lighter Mac & Cheese Recipe
Lighter Mac & Cheese Recipe
0 I Did This
Thumbnail image for Chicken Freekeh Salad
Loyd Grossman
Thumbnail image for Hot & Sour Soup
Loyd Grossman
Thumbnail image for No Bean Hummus
Leah Putnam
Thumbnail image for Pesto Chutney
Talya Lutzker
Thumbnail image for Sweet Balsamic Glaze
Sage Russell
Thumbnail image for Roasted Tomato Red Salsa
Doc Ward
Thumbnail image for Roasted Tomatillo Salsa
Doc Ward
Thumbnail image for Mr. Wah's BBQ Sauce
Doc Ward
Thumbnail image for Simple Bechamel Sauce
Sage Russell
Thumbnail image for Baked Caramel Apple Split
Emily Luchetti
Thumbnail image for Burgundy Salad Dressing
Geoff Rigby
Thumbnail image for Compound Butter
Sage Russell
Thumbnail image for Docums 3-Chili Dry Rub
Doc Ward
Thumbnail image for Roast Pigeon in a Fig
Loyd Grossman
Thumbnail image for Sweet Citrus Crêpes
Emily Luchetti
Thumbnail image for Homemade Caramel Sauce
Alana Toner
Suzie R.
I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
It's time to do something good for yourself
It's free and easy to join
On-demand videos, on your time
On-demand videos, on your time
Learn from the experts
Learn from the experts
1000s of premium produced and curated videos
1000s of premium produced and curated videos