This is the perfect dish for easy entertaining - fresh, steamed mussels served with a creamy sauce of tarragon, lemon juice and black pepper.
Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion and celery and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.
See more Mussels recipes
We recommend pairing this bowl of delicious mussles with finest* Picpoul de Pinet white wine.