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1
Place a grill pan over high heat.
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2
Drizzle both sides of the bread with olive oil.
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3
Grill the bread, on both sides, until toasted, about 3 minutes per side.
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4
Remove and set aside.
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5
In a large saute pan or cast iron skillet, melt the butter with the shallots, herbs and mussels.
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6
Add the wine and seasonings, to taste.
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7
Cover and cook over high heat until the mussels are open.
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8
Season to taste and finish with chopped parsley.
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9
Place the grilled bread on top of the mussels and drizzle with Bearnaise Sauce.
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10
2 medium shallots, minced
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11
1/4 teaspoon freshly ground black pepper
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12
1/2 cup dry white wine
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13
1/2 cup white wine vinegar
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14
3 egg yolks
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15
4 tablespoons water
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16
1/2 teaspoon salt
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17
1/2 pound unsalted butter, clarified
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18
1 tablespoon minced fresh tarragon
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19
In a small saucepan, combine the shallots, pepper, white wine, and vinegar.
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20
Reduce over medium heat until 1 tablespoon liquid remains.
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21
In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture.
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22
Whip over hot, but not boiling, water until thick and creamy.
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23
Slowly whisk in the butter, a few drops at a time, until the sauce begins to emulsify.
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24
In a slow stream, whisk in the remaining butter until it is completely incorporated.
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25
Whisk in the tarragon.
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26
Correct seasoning to taste.
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27
Keep warm until needed.
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28
Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981
