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Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
In a sauté pan over medium heat, sweat the carrot, celery, onion, and potato in 2 tablespoons of the butter for 3 to 4 minutes, or until the onion is translucent. Set aside.
Step 2
In a pot with a lid, combine the mussels and wine, cover, place over high heat, and steam for 4 or 5 minutes, or until the mussels open. Discard any mussels that failed to open. Then, take the mussels one by one and remove the top shell, allowing the mussel liquor to fall back into the pan. Set the mussels in their bottom shells, meat side up, in a shallow bowl.
Step 3
Simmer the mussel juice over medium heat until reduced by half. Add the remaining 1 tablespoon butter and the cream, bring to a boil, and remove from the heat.
Step 4
Buzz the sauce with a hand blender and add the egg yolk and tarragon. Add the sweated vegetables and return the pan to low heat. Do not allow the sauce to boil or the egg will curdle.
Step 5
When the sauce is nice and warm, pour it on top of the mussels and serve immediately.
