2 – 3 Lbs. – Mussels – Live, in shell
2 – 3 ea. – Shallots – Lg. – Finely Diced
2 – 3 cloves – Garlic – Finely minced
3 Cups – White Wine
1/4 Lb. – Butter – Unsalted
1 – 2 Tbsp. – Tarragon – Fresh, finely chopped
To Taste – Sea Salt and Freshly Ground Black Pepper
2 Tbsp. – Blended Oil or Canola (To Saute)

- Inspect the mussels well, discard any with broken shells, or those that are open and will not close.

- Clean the mussels well, scrub them vigorously with a kitchen brush to dislodge any sand or grit. Pull or cut off the “beard” from each mussel.

- Preheat a large pot (6 qts. or so) over medium high heat. Add oil to the pot and give it a few seconds to heat up.

- Add shallots to the oil and saute until soft. Then add the garlic, again sauteing until soft and fragrant.

- Pour in the wine and bring to a boil.

- Once boiling, add mussels and cover the pot to allow to mussels to steam.

- Mussels are cooked once they’ve opened up. Take care not to overcook them, as they may become chewy.

- Remove mussels from the pot and add the tarragon to the wine sauce. Allow to reduce by about a third.

- Remove the pot from the heat and whisk in the butter a little bit at a time.

- Pour wine and butter sauce over the mussels.

- Serve with fries and a good baguette.