French Mussels Sheet-Pan Dijonnaise

Serves 2 · 20 min prep · 30 min cook

Ingredients

• 2 lb fresh mussels, scrubbed and debearded
• 12 oz baby gold potatoes, halved
• 2 shallots, thinly sliced
• 4 garlic cloves, smashed
• 1/2 cup dry white wine
• 2 tbsp Dijon mustard
• 1/3 cup heavy cream
• 2 tbsp unsalted butter
• 4 fresh thyme sprigs
• 2 tbsp olive oil
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp chopped fresh parsley
• 8 crusty baguette slices
• for serving lemon wedges

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment or lightly oil it. Toss the halved potatoes with olive oil, salt, pepper, and the smashed garlic; spread in a single layer.
2. 2Roast the potatoes for 15 minutes until they begin to brown at the edges and feel almost tender when pierced.
3. 3Meanwhile, whisk the Dijon mustard into the white wine and cream until smooth; keep the scrubbed mussels cold and discard any that stay open when tapped.
4. 4Pull the pan from the oven, nestle the sliced shallots and thyme among the potatoes, and dot with butter. Scatter the mussels evenly over the vegetables in a single layer.
5. 5Pour the Dijon-wine cream mixture the mussels and potatoes, not directly over every shell so they can open cleanly. Return the pan to the oven.
6. 6Roast 10 to 14 minutes until nearly all the mussels have opened and the sauce is bubbling and lightly reduced. Discard any mussels that remain closed.
7. 7Toast the baguette slices on a second rack or under the broiler for the last 2 minutes until golden and crisp on the edges.
8. 8Transfer mussels and potatoes to warm shallow bowls, spoon the Dijonnaise pan juices over everything, and finish with chopped parsley and a squeeze of lemon.
9. 9Serve immediately with the toasted baguette for dunking; the portion is light enough for a satisfying midday plate with minimal cleanup.