Maille Canada

Mussels à la Maille®

Juicy, plump mussels cooked in white wine with garlic, onion, and parsley, dressed up with succulent cream and Maille Dijon Originale Mustard.

Mussels à la Maille®


  • 2.2 lb. mussels
  • 2 Tbsp. oil
  • 1 onion, peeled and coarsely chopped
  • 2 large garlic cloves, peeled and coarsely chopped
  • 2 glasses dry white wine
  • 1 tbsp. curly parsley, finely chopped
  • salt and freshly ground black pepper
  • 3 Tbsp. double cream
  • 1 Tbsp. Maille Dijon Originale Mustard
  • parsley, for garnish
4 people


Clean and scrub mussels, discarding any that remain open after tapping with the back of a knife.

Heat oil in pan and fry chopped onion and garlic over low heat until softened, but not brown. Increase to medium heat and add white wine, until the mixture begins to bubble. Add mussels, parsley and salt and pepper to taste. Cover with a lid. After a few minutes, the mussels will open.

Combine Maille Dijon Originale and double cream in a small bowl. Stir this mixture into the pan and heat through. Remove from heat. Discard any mussels that do not open. Ladle mussels into serving dishes, pouring remaining sauce over top.

To serve

Sprinkle with parsley and serve with crusty bread

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille