Steamed Mussels in Tarragon Dijon Emulsion

1. 1

   Discard any mussels that have cracked or are damaged.

2. 2

   Remove beards from mussels, and scrub each mussel under cold water.

3. 3

   Rinse until water runs clear.

4. 4

   Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.

5. 5

   Add the mussels to pot, and turn heat up to high.

6. 6

   When steam starts to escape from cover, reduce heat to medium.

7. 7

   Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened.

8. 8

   Remove from heat, remove mussels from liquid and discard any unopened mussels.

9. 9

   Pass the broth through a fine sieve into another saucepan.

10. 10

    Reduce liquid on high heat for 2 minutes.

11. 11

    Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon.

12. 12

    Season with salt and pepper and spoon over mussels.

* Per serving · 4 servings · Values may vary.

No additional tips available.