Steamed Mussels in Tarragon Dijon Emulsion

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

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.


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