Mussels with Dijon & White Wine Recipe

How to Make the Best Mussels with Dijon & White Wine

This elegant mussels with Dijon and white wine recipe transforms simple ingredients into a restaurant-quality appetizer that’s surprisingly easy to make at home. The combination of crispy pancetta, aromatic garlic, and shallots creates a rich, savory foundation for the tender mussels, while the Dijon mustard adds a subtle tang to the white wine sauce.

What makes this dish truly special is how quickly it comes together—in just 25 minutes from start to finish, you’ll have an impressive appetizer that tastes like it took hours to prepare. The velvety sauce, infused with the natural brininess of the mussels and the smokiness of pancetta, is absolutely irresistible.

Don’t forget the crusty bread—it’s essential for soaking up every last drop of this luscious sauce. This recipe serves four as an appetizer, but it would also make a stunning main course when paired with a simple salad and a crisp white wine.

Mussels with Dijon & White Wine

Tender mussels soaked in wine, dijon and garlic with crispy pancetta. Serve with fresh, crusty bread to soak up this velvety, slightly spicy and all too easy to make sauce.

4.5 from 142 votes

CourseAppetizer

CuisineSeafood

Keywordfresh seafood appetizers, sautéed mussels, summer

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Servings4 servings

Calories305kcal

AuthorRare Ivy

Cook Mode

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Ingredients

Mussels & Base

1 bag Prince Edward Island mussels (about 2-3 pounds, rinsed well and cleaned)
3 ounces pancetta (3 slices, 1/4" thick, finely diced)
1 tablespoon extra virgin olive oil
1 large shallot (finely diced)

Sauce

2 cloves garlic (minced)
2 tablespoons Dijon mustard
1 cup white wine

To Serve

1 tablespoon fresh chopped parsley (optional)
1 loaf french baguette or crusty white bread (sliced and toasted)

Instructions

Prepare

Empty mussels into a colander and rinse thoroughly. Remove any beards and dirt. Discard any cracked or open shells.

Cook

In a large, deep skillet or dutch oven heat extra virgin olive oil over medium high heat. Sauté pancetta for 1 minute then add shallots.
Once shallots are translucent, add garlic. Cook an additional 2 minutes until pancetta is slightly browned, shallots are translucent, and garlic is fragrant.
Add mussels, then white wine. Sauté to coat mussels with pancetta, shallots and garlic. Using a wooden spoon or spatula, scrape any rendered fat from the bottom of the pan.
Avoiding mussel shells, add Dijon mustard. Stir to incorporate Dijon mustard.
Cover pan and let simmer 4 to 5 minutes, until mussel shells have opened. Garnish with fresh chopped parsley.
Transfer to serving dish and serve immediately with toasted bread.