Couple Sprigs Parsley chopped
Couple Tarragon leaves chopped
Couple Sprigs Thyme chopped
1/2 cup of White Wine
2 cup of Mussels
2 tbsp of chopped Shallots
2 tbsp of Creole Mustard (can be substituted with 2 tbsp dijon mustard plus 1/2 tbsp cayenne pepper and 1/2 tbsp horseradish)
2 tbsp of chopped Garlic
1/2 cup of Cream
Pinch of Sea Salt
Pinch of Pepper
1. Start off by chopping your parsley, tarragon, and thyme leaves, chop should be quite fine. In a medium hot pan add some white wine and add the mussels. Stir the mussels and then add in the chopped shallots. Mussels will slowly start to open up.
2. Keep stirring and flipping these mussels so that they mix together well. Now, add the creole mustard, chopped garlic, and stir to mix together well.
3. Add a touch of cream and stir to incorporate. Add your chopped herbs, sea salt, cracked pepper. Make sure everything is stirred and mixed in together well.
4. Finally, plate your mussels and clean the plate. Serve with baked baguettes and enjoy!