Because 'Dijonnaise' is just very fun to say.
Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth JusLet’s face it. The real reason we all love a big pot of mussels is for the buttery broth.
Adding mustard to the stock pot as the broth simmers gives it some extra depth. Pick up an extra loaf of bread—you'll need it to mop up the rest of the liquid.Take a dish of melted butter. Step two: whisk in dijon mustard. Step three: douse every fish for the rest of time with it.
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