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1
In a large pot, melt the butter and saute the shallots and onions until translucent, but not brown. Add the mussels and the rest of the ingredients, stirring to mix. Bring to a boil, cover and simmer for 5-10 minutes until the mussels are opened. Discard any that don't.
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2
Remove the mussels to a bowl and strain the liquid well, through a strainer lined with cheesecloth. Reserve a cup of the broth.
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3
When cool enough to handle, remove the mussels from their shells. Save a half shell for each mussel and spread them out on a large platter. Place one cooked mussel in each shell half.
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4
Prepare the sauce and generously spoon it over each mussel in its shell, so they're completely covered. Garnish with chopped fresh parsley and serve at room temperature or chilled.
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5
Combine shallots, capers, tarragon and parsley. Stir in mayo and Dijon until well blended.
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6
In a small pan, boil the reserved mussel broth until reduced by half. Whisk the hot liquid into the mayo/dijon/herb mixture.
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7
Add salt, pepper and Tabasco to taste (go easy on the salt - the mussel broth is briny.)
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8
Cool the sauce to room temperature before napping the cooked mussels with it.
