Ingredients

• 2 T butter
• 1/4 C shallots, minced
• 1 1/2 C dry white wine
• 2 cl garlic, fine slice
• 3 lbs mussels, cleaned and debearded
• 1/2 C fresh parsley, chopped
• 1/4 C fresh tarragon, chopped
• fresh ground pepper

Instructions

1. Saute the shallots in butter until translucent. Add the wine, tarragon and mussels and steam until the shells open.
2. Plate, garnish with parsley and pepper, and serve.

Source: allrecipes.com

Contributed by: Skip