Steamed Mussels in Tarragon Dijon Emulsion
2015-02-16- Course: Main Dish
- Skill Level: Easy
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- 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.