Mussels with a Mustard sauce
My husband was asked what he wanted for dinner and mussels was the answer. If you can find them I will cook them, so one quick errand later mussels appeared. So this is based on a favorite from a restaurant we use to love to go to be before it closed, so in honor of the Cheeky Monk I give you this recipe.
Mussels with a Mustard sauce
1 tablespoon of olive oil
1 leek, diced
1 carrot,diced
1 celery stalk, diced
1 cup of ham
2 cloves of garlic, diced
2 cups of stock
1/4 cup of dijon mustard
1/2 cup of parmesan cheese, shredded
1 lb of mussels
Heat olive oil over medium heat in a large stock pot. Add leek, carrot, celery, ham and garlic and saute for until carrots and celery are soft. Add stock, mustard and deglaze pan. Bring to a boil and let the sauce boil for 5 minutes. Turn heat down to medium and slowly add cheese. Once the cheese is melted add slat and pepper to taste and then add mussels, stirring coating the mussels. Once the mussels open plate and serve immediately. Always best served with a nice toasty bread to soak up the sauce!
