½ lemon, freshly squeezed |
HEAT and melt butter in sauté pan. When butter is melted
sauté the shallots and garlic.
ADD tarragon, white wine and clam juice and bring to a
boil then reduce to a simmer.
ADD the mussels for 5 to 10 minutes or until the shells
STIR in the chopped parsley and season with salt, pepper
and lemon juice.
POUR mussels into a large bowl and serve.