Ingredients

• 2 lbs mussels
• 1/4 cup shallot, minced
• 1 tablespoon garlic, minced
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry white wine
• 4 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups fish stock or 2 1/2 cups vegetable broth
• 1/2 cup tomatoes, crushed
• 2 tablespoons fresh parsley leaves, chopped
• 1 teaspoon fresh tarragon leaves, minced

Instructions

1. Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged.

2. If necessary remove and discard the beard from each mussel pulling it firmly with your fingers.

3. Remove mussels from soaking water; discard the water.

4. Use a stiff brush to scrub off any sand or barnacles stuck to the shell.

5. Place scrubbed mussels in a bowl of fresh water.

6. Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes.

7. Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes.

8. Add butter, stirring until melted.

9. Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes.

10. Whisk Fish Stock into mixture until smooth, the stir in tomatoes.

11. Add mussels and steam them, covered until shells open, 5-8 minutes.

12. Discard any mussels that remains unopened.

13. Toss parsley and tarragon with mussels and sauce.

14. Transfer mussels and sauce to shallow bowls; serve immediately.