Moules Marinière à L’Estragon

The slightly aniseed taste of fresh tarragon gives a fine flavor to the white wine sauce of this classic mussel dish from Normandy. In its most basic form, moules marinière is simply mussels steamed in cider or white wine served in soup plates with the wine poured over and chopped parsley added. In a more elaborate version the sauce is thickened with cream. Here a little butter is whisked in at the last minute.