1/2 fresh French bread baguette- brush with olive oil and grill
3 cloves garlic
1 large shallot
large pat of butter
Rinse mussels in cold water for about 30 minutes.
Peel and finely chop shallot and garlic.
Melt butter in frying pan over medium heat, add shallot and garlic, add pinch of salt and a few grinds of fresh ground black pepper to pan, cook until soft.
Stir in wine, BRIANNAS Lively Lemon Tarragon Dressing and mussels.
Turn up heat to medium high and cover pan with lid. Cook for a few minutes, open lid and if most mussels have opened, take out mussels and set aside in big bowl. Keep cooking liquid in pan until bubbling for about 2-3 more minutes. Pour rest of liquid over mussels.
Serve immediately with French bread and enjoy!
Recipe submitted by Kristin Sokol from Houston, TX.