Mussels a la brasucade (in mustard and white wine sauce)
- - 8 kgs of mussels
- fairly large
- - 6 kgs of onions
- - 500 gr of of Dijon mustard
- - 4 cloves of garlic
- - 2 litres of regular white wine
- - Salt and pepper
- - 1 glass of olive oil
- - A bunch of thyme
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
Clean the mussels: remove the barnacles and scrape them.
Peel the onions and chop into small cubes.
Crush the garlic.
Cook the mussels in a large pot of boiling water, until they are all open (about 5 mins).
Mix all the ingredients for the brasucade together in a pan. Stir on medium heat until the juice has thickened.
Serve hot, poured over the hot, cooked mussels.
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