Mussels Dijonnaise

Early on, when we wanted to have a “date,” we’d squeeze it in right before the end of service at our restaurant, La Copine. We’d sit at the bar and order mussels, a beet salad, and sparkling wine—the combination was quite enchanting. This version of classic steamed mussels can briefly transport you to a different time and place: say, Belle Époque Paris?

We intentionally use Pernod in the compound butter as a loving nod to France, along with the Dijon mustard. The broth is super anise-y, with fennel, dried tarragon, and the French liqueur.

We finish it with a big handful of basil and a few fennel fronds. Layers of sweet anise with a punchy bite of Dijon, along with the balanced acidity from the white wine, creates an intoxicating broth, the true star of the dish. We suggest letting your bread fully saturate in the broth, for a perfect bite.

Excess compound butter can be used to make garlic bread, to season a roast chicken or steak, or even to finish warm potatoes. If you can’t find Pernod, look for Ricard or another Pastis, but bourbon could also work.

To clean mussels, pluck off any big beards, then place in a container of cold water with a bit of ice. Tumble them around, discarding any that are open or cracked.

Transfer to a fresh container covered with wet towels and some ice, then refrigerate until ready to use. You can keep them for two or three days, but each day do a fresh rinse. Recipe adapted from La Copine, by Claire Wadsworth and Nikki Hill.

Copyright 2026. Published by Abrams.

More delicious seafood dishes here: Avgolemono Seafood Stew; Mussels With Spicy Tomato Oil and Grilled Bread; and Gorgeous Green Shrimp.

Recipe information

• Total Time 30 minutes
• Yield 4 servings

Ingredients

6 1

¼ ¼

1 3 1

1 ¼

1½ 2

1 1 3

1 2

½ Need to make a substitution?

Preparation

• Step 1Finely chop 5 garlic cloves (you should have about 4 tsp.). Process 1 cup (2 sticks) unsalted butter, room temperature, ¼ cup coarsely chopped parsley, ¼ cup Pernod, 1 Tbsp. finely grated lemon zest, 3 Tbsp. fresh lemon juice, 1 tsp. dried tarragon, 1 tsp. finely chopped thyme, ¼ tsp. freshly ground white pepper, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. chopped garlic in a food processor until smooth, fluffy, and light green. Transfer compound butter to an airtight container. Step 2Heat 2 Tbsp. extra-virgin olive oil in a tall large saucepan or medium Dutch oven over medium-high. Cook 1 small fennel bulb, fronds reserved, cored, thinly sliced, 1 large shallot, thinly sliced, remaining chopped garlic, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, stirring often, until vegetables are softened and just beginning to brown, 3–4 minutes. Step 3Remove pan from heat; add 3 lb. Prince Edward Island or other mussels, scrubbed, debearded, 1 cup dry white wine, 2 Tbsp. (heaping) Dijon mustard, and ½ cup compound butter (save remaining butter for another use). Return to medium-high heat, cover pan with a tight-fitting lid, and cook until mussels open and sauce is bubbling, 5–7 minutes. Uncover and discard any mussels that are not open; mix in ½ cup torn basil leaves. Step 4Meanwhile, slice country-style bread; grill or toast as desired. Rub with remaining 1 garlic clove. Step 5Divide mussels and broth among bowls. Top each bowl with some reserved fennel fronds. Serve with garlic toast. Do Ahead: Compound butter can be made 1 month ahead. Keep chilled.