Monday, November 9, 2009

Mussels in Mustard & Tarragon Sauce

This is the kinda thing you throw together for a quick dinner when time is at a premium.

Toss in a salad, the remaining half of the bottle of white wine, and some crusty bread and you just made a comfort dinner that's both quick and delicious.


2 lbs mussels

4 shallots
1 tbsp butter
1 tbsp Dijon mustard (generous tbsp!)
1 sprig tarragon leaves
2 cups white wine

salt (?)
lots of black pepper


Steam the mussels in a pot (with some water) for a few minutes until they open. Separate from the shells. Filter the mussel juice through a cheesecloth to remove any grit.

Heat the butter, fry the shallots for 6-7 minutes at a low heat. Add the white wine and the mussel juice, mustard, tarragon and black pepper, and cook for a few minutes. Blend using a hand-blender, and reduce. Test for salt (the mussels are salty enough frequently.)

Serve with some crusty bread. (The recipe works great with clams too!)

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