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1½ cups
Easy
Published 1966
Combine the shallots and capers in a mixing bowl. Add the tarragon and parsley.
Reduce the mussel broth by half by boiling over high heat.
Add the mayonnaise to the bowl and, using a wire whisk, beat in the hot liquid. Add the mustard, Tabasco, and pepper to taste. Let the sauce cool to room temperature. Pour over shelled mussels and