Moules a la Mariniere

Ingredients

2 T unsalted butter

1/4 C shallots minced

1 T garlic sliced

1 bay leaf

2 sprigs fresh thyme

1/2 C white wine

tarragon

Black mussels scrubbed and debearded about 3 lbs

heavy whipping cream 1/2 C

Procedure

Saute all but mussels then add wine and mussels let steam until mussels open usually about 2-3 minutes. Add cream and boil for a few minutes.

Serve with baguettes.