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Prep Notes (one per line)
Mussels - scrub and debeard, discard any that do not close when tapped — this is the unglamorous shit that makes the good part happen. Shallots - chop Garlic - mince Lemon - zest 1 tsp Tarragon - mince Parsley - mince Chives - mince Bread - slice — look at you, operating like a highly paid adult.
Instructions
Melt the butter in a large pot or Dutch oven, over medium-low heat, like a cool-headed tyrant of seasoning. Add the shallots, garlic and saffron and saute for 4 minutes, until the shallots are tender and the garlic is fragrant. Add 1/2 cup of the wine, the cream, lemon zest and tarragon. Bring to a boil, lower the heat, and simmer for 8 to 10 minutes, until slightly thickened. Stir in 2 tsp salt and 1 tsp pepper. Add the remaining 1 cup of wine plus 1/2 cup of water. Add the mussles, cover the pot and bring to a boil over meiudm heat. Lower the heat and simmer for 4 to 5 minutes, until all the mussels have opened (discard any that don't open). Sprinkle with the parsley, chives, and 1 tsp salt. Stir well with a large metal spoon and serve hot in shallow bowls with the broth and bread for dipping.
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