Mussels Mariniere

• 1 loaf French bread, sliced 1/4-inch thick
• Olive oil
• 1/4 cup butter
• 2 tablespoons minced shallots
• 1 sprig tarragon
• 1 sprig thyme
• 1 sprig rosemary
• 1 pound black mussels, cleaned and debearded
• 1/4 cup white wine
• Salt and pepper
• Sugar
• Parsley, chopped
• Bearnaise Sauce, recipe follows

1. Place a grill pan over high heat.
2. Drizzle both sides of the bread with olive oil.
3. Grill the bread, on both sides, until toasted, about 3 minutes per side.
4. Remove and set aside.
5. In a large saute pan or cast iron skillet, melt the butter with the shallots, herbs and mussels.
6. Add the wine and seasonings, to taste.
7. Cover and cook over high heat until the mussels are open.
8. Season to taste and finish with chopped parsley.
9. Place the grilled bread on top of the mussels and drizzle with Bearnaise Sauce.
10. 2 medium shallots, minced
11. 1/4 teaspoon freshly ground black pepper
12. 1/2 cup dry white wine
13. 1/2 cup white wine vinegar
14. 3 egg yolks
15. 4 tablespoons water
16. 1/2 teaspoon salt
17. 1/2 pound unsalted butter, clarified
18. 1 tablespoon minced fresh tarragon
19. In a small saucepan, combine the shallots, pepper, white wine, and vinegar.
20. Reduce over medium heat until 1 tablespoon liquid remains.
21. In a heat-resistant mixing bowl, combine the egg yolks, water, salt, and shallot mixture.
22. Whip over hot, but not boiling, water until thick and creamy.
23. Slowly whisk in the butter, a few drops at a time, until the sauce begins to emulsify.
24. In a slow stream, whisk in the remaining butter until it is completely incorporated.
25. Whisk in the tarragon.
26. Correct seasoning to taste.
27. Keep warm until needed.
28. Yield: 1 1/2 cups
29. Recipe courtesy Wolfgang Puck, Modern French Cooking for the American Kitchen: Houghton Mifflin, 1981

bread, olive oil, butter, shallots, tarragon, thyme, rosemary, black mussels, white wine, salt, sugar, parsley, bearnaise sauce

Taken from www.foodnetwork.com/recipes/mussels-mariniere-recipe0.html (may not work)