We enjoyed mussels in this incredible sauce at Truffle Pigs Bistro at the Kicking Horse Lodge in Field, B.C. www.trufflepigs.com/
Chef/own Sean Cunningham uses 2 cups of this sauce and for each 1 pound of mussels. You can make this sauce ahead and refrigerate.
For the sauce
3 onions ½ cup dry tarragon
3 Tbs. dry basil
3 Tbs. vegetable stock
1 ½ Tbs. dry rosemary
3.5 ounces (or 1 cube) butter
2 quarts heavy cream
8 cups white cooking wine
1 cup Dijon mustard (not the grainy kind)
Small dice onions and tomatoes.
Place onions and tomatoes in 8 cups of white wine and cook until it’s reduced by half.
Add tarragon, basil, vegetable stock, rosemary, butter. Cook until it’s reduced by by one-third, then add Dijon. Cook for an additional 2 minutes while stirring.
For the mussels
Put 2 cups of the Maras Sauce into a separate pot and bring the sauce to a boil.
Add 1 lb mussels, cover and simmer for 4 minutes.