Steamed Mussels in Tarragon Dijon Emulsion

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.