Mussels with Tarragon-Shallot-Mustard Sauce

Serves 4

1-1/2 cups dry white wine
3 shallots, chopped
2 cloves garlic, chopped
3/4 cup chopped flat-leaf parsley
3 tablespoons fresh tarragon or 1 tablespoon dried tarragon
2-1/2 -3 pounds mussels, scrubbed and debearded
1 cup mayonnaise, regular, low-fat or non-fat
3 tablespoons Silver Palate Dijon Mustard
1-1/2 tablespoons fresh lemon juice


Combine wine, shallots, garlic, parsley and tarragon in a large pot. Bring to a boil and add mussels. Cover and cook for 3 to 4 minutes, shaking pot occasionally. Remove from heat and drain mussels, reserving cooking liquid. Discard any unopened mussels and keep the rest warm while making sauce. Strain cooking liquid into a saucepan. Over high heat, reduce liquid by half. Cool to room temperature. In a large bowl, whisk together mayonnaise, Silver Palate Dijon Mustard and 3 to 5 tablespoons of mussel liquid, according to taste. Serve mussels in the French manner with a crisp, dry white wine and crusty bread, followed by a simple green salad.

Silver Palate Products used in this recipe: