2 Serves
45 Mins
Debeard and thoroughly scrub the mussels under cold running water, discarding any that are open and do not close when tapped.
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Vitamin E
9 mg / 15 mgVitamin K
45 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
55 µg / 2.4 µgFolate
215 µg / 400 µgCalcium
220 mg / 1,300 mgIron
19 mg / 18 mgMagnesium
185 mg / 420 mgPhosphorus
999 mg / 1,250 mgPotassium
1919 mg / 4,700 mgSodium
1748 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
16 mg / 2.3 mgSelenium
208 µg / 55 µgFiber
3 g / 28 gSugar
9 g / 50 gSaturated Fat
20 g / 20 gCholesterol
195 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Heat the cooking oil in a large saute pan over medium heat. Add the chopped onion and minced garlic, sauteing until they are soft and translucent.
Deglaze the pan with the dry white wine, increasing the heat to medium-high. Stir in the Dijon mustard until fully incorporated into the liquid.
Add the prepared mussels, heavy cream, and clam juice to the pan. Cover with an inverted pan to create a tight seal and steam for 5 minutes.
Remove the lid and ensure all mussel shells have opened. Discard any that remain closed. Transfer the mussels to a large bowl and pour the creamy broth over them. Serve immediately with crusty bread.
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