serves 4 as an appetizer, 2 as a main course
1 pound mussels
1 tablespoon olive oil
1 clove garlic, minced
1 cup dry white wine
1 tablespoon butter
1 tablespoons tarragon, finely chopped
1. Remove beards from mussels, then rinse, discarding any mussels that don’t shut when tapped.
2. Heat the olive oil in a stock pot. Add the garlic and sauté for 30 seconds.
3. Pour in the white wine and bring to a boil before adding the mussels.
4. Cover and cook until the mussels have opened, about 6 minutes.
5. Remove the mussels from the pot, discarding any that have not opened. Set aside.
6. Add the butter and tarragon to the pot, stirring until butter is completely melted.
7. Pour broth over mussels and serve with a side of crusty bread.
