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
Directions
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.
Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.
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.
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.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By cfry-ungur_5139863
Richfield, Oh
on December 23, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
this is so good. we do it for christmas eve. it's a hit!
By kcghost
olathe, KS
on April 26, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I have served this several times ro rave reviews. The sauce is absolutely superb. Be sure to use a very large pot to give the liquid plenty of room to work its magic. A stock pot is a natural.
Be sure to have another good sized pot or bowl to store the mussels in while making the sauce. I use a pasta pot.
By phylyss_599598
Fort Lauderdale, FL
on February 05, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This is a wonderful recipe that I have been using a while. The taste of tarragon mixed with Dijon is the best.
Read all 3 reviews