Chef Mo’S Moules Marinières

• 2 cups dry white wine or dry white vermouth
• 1/2 cup Minced Shallots or Green onions
• 8 sprigs Fresh tarragon minced
• 1/4 Fresh thymes
• 1/8 tablespoon Fresh cracked black pepper
• 5 tablespoons Butter
• 7 quarts Mussels scrubbed, and soaked
• 2 tablespoons Chili pepper crushed
• 1/2 cup Fresh parsley diced
• 2 splashes White truffle oil

1. An 8- to 10-quart enameled kettle with cover, though I've made this in many other pots successfully. Bring all but the last three ingredients to boil in the kettle. Boil for 2 to 3 minutes to evaporate its alcohol and to reduce its volume slightly.
2. Add the mussels to the kettle. Cover tightly and boil quickly over high heat. Frequently grasp the kettle with both hands, your thumbs clamped to the cover, and toss the mussels in the kettle and an up and down slightly jerky motion so the mussels will change levels and cook evenly. In about 5 minutes, the shells will swing open and the mussels are done.
3. With a big skimmer, dip the mussels into wide soup places. Allow the cooking liquid to settle for a moment so any sand will sink to the bottom. Then ladle the liquid over the mussels, sprinkle with the parsley and splash of white truffle oil, serve immediately.

white wine, shallots, tarragon, thymes, fresh cracked black pepper, butter, mussels, pepper, parsley, oil

Taken from food52.com/recipes/77037-chef-mo-s-moules-marinieres (may not work)