Mussels With Fines Herbes

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon butter, divided
• 1/4 cup shallot, finely chopped
• 1 cup dry wine
• 1 cup water
• 2 lbs small mussels, scrubbed and debearded
• 1 bay leaf
• 1/4 cup flat leaf parsley, minced
• 3/4 teaspoon fresh tarragon, minced

Recipe

• 1 melt 1 1/2 teaspoons butter in a dutch oven over medium low heat.
• 2 add shallots to pan and cook 4 min or until shallots are tender, stirring frequently.
• 3 increase heat to medium high and stir in wine, water, bay leaf and mussels.
• 4 bring to a boil.
• 5 cover and reduce heat. simmer 3 min or until the mussel shells open.
• 6 remove from heat and discard any unopened shells.
• 7 divide mussels evenly among 4 serving bowls leaving the juices in pan.
• 8 add remaining 1 1/2 teaspoons butter to the juices and stir until melted.
• 9 discard the bay leaf and ladle 1/2 cup of the wine juices over each serving.