Steamed Mussels in Tarragon Dijon Emulsion

2015-02-16
  • Yield : 6 servings
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m
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Ingredients

  • 4 pounds mussels
  • 2 cups dry white wine
  • 3 chopped shallots
  • 1 bay leaf
  • 2 thyme sprigs
  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup Dijon mustard
  • 3 tablespoons chopped fresh tarragon
  • Salt
  • Freshly ground black pepper

Method

Step 1

Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear.

Step 2

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

Step 3

Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels.

Step 4

Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels.

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