Moules Dijonnaise

Ingredients

• 4 pounds mussels
• 1 spoonful all purpose flour
• 2 tablespoons olive oil
• 2 shallots, diced
• 1 skinny leek, finely sliced in halfmoons
• Kosher salt
• Freshly cracked black pepper
• 4 cloves garlic, grated
• 1 cup dry white wine, such as Sauvingnon Blanc
• A small bunch of fresh thyme
• 1/4 cup Dijon mustard
• 1/4 cup whole grain mustard
• 1 cup heavy cream

Directions

1. Put the mussels and flour into a very large bowl, then add enough cold water to cover. Let them sit while you get the remaining ingredients ready so any grit can loosen. Drain them, rinse them well, and get rid of any mussels that are open.
2. Warm the olive oil in a large, wide braising pan set over medium heat. Once the oil shimmers, add the shallots and leek, then season with salt and pepper. Cook, stirring frequently, until the vegetables have softened and smell lovely without browning, about 3 minutes. Turn the heat down, add the garlic, and stir it through the vegetables for about 45 seconds.
3. Pour in the wine, add the thyme, and season again with salt and pepper. Put the lid on, keep the heat low, and let the mixture gently simmer for 5 minutes.
4. Add the mussels and turn the heat up to medium-high. Cover the pot again. The mussels are ready when they have opened, which takes about 5 minutes. Toss any mussels that stay closed.
5. Take the pan off the heat and stir in the mustards and cream until they are fully mixed into the broth. Taste and adjust the seasoning if needed. Serve right away, with a big baguette to pull apart and dip into the broth.