Go Back
+ servings

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.
Course Appetizer
Cuisine Seafood
Keyword fresh seafood appetizers, Sautéed mussels, summer
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 305kcal
Author Lauren


  • 1 bag Prince Edward Island mussels about 2-3 pounds, rinsed well and cleaned
  • 1 large shallot finely diced
  • 3 ounces pancetta 3 slices, ¼" thick, finely diced
  • 1 tablespoons extra virgin olive oil
  • 2 cloves garlic minced
  • 2 tablespoons Dijon mustard
  • 1 cup white wine
  • 1 tablespoon fresh chopped parsley optional
  • 1 french baguette or crusty white bread sliced and toasted


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


*Dijon will thin out and fully blend with the wine sauce as the ingredients simmer with the lid on the pan.


Calories: 305kcal | Carbohydrates: 9g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 644mg | Potassium: 590mg | Fiber: 1g | Sugar: 1g | Vitamin A: 329IU | Vitamin C: 14mg | Calcium: 55mg | Iron: 6mg