This recipe has no suggested amounts, I recommend you just base everything on the amount of the mussels you use.
Ingredients:
- Fresh mussels (cozze), 2-3 lbs. will be just fine for appetizers for several people, or as a main dish over pasta for 4 people. Scrub and clean the mussels just before steaming - discard any that are open and that don't respond to a little tap on their shells - if you tap them and they close or move, they are good.
- dry White wine (about 1/2 cup)
- shallots, chopped
- garlic, chopped
- Dijon mustard
- Butter
- Salt and Pepper
- Fresh tarragon, chopped
Steam the cozze in a covered pot, with a little wine, shallots and garlic. The wine is just to make a small amount of liquid to start with. When the mussels begin to steam, they will open and release their own liquid.
Once the mussels are open (5 - 6 minutes), remove the mussels from the pot, cook down the liquid a little bit, filter it through cheesecloth, and return it to the pot. Add some butter, dijon mustard, salt and pepper, and cook a little more. Just before serving, add the chopped tarragon.
Spoon this sauce over the mussels. Enjoy with fresh french bread and some wine, as an appetizer.
Alternatively, this is a great sauce for pasta. You can serve the mussels with the shells on, or you can remove the shells.