MUSSELS IN TARRAGON CREAM SAUCE

Steps:

• 1. Clean mussels 2. Melt butter in large saucepan. Add the shallots, garlic, coriander, and thyme and fry very gently for 2 minutes. Remove from heat and stir in the flour to make a thin paste. Gradually beat in the wine, using a whisk or wooden spoon, until smooth. 3. Return to heat and cook, stirring, until the sauce is thick and smooth. Stir in the tarragon. Tip in the mussels and cover with a lid. Cook for about 5 minutes, shaking the pan frequently, until the shells have opened. 4. Drain the mussels to warmed shallow bowls, discarding any that remain closed. 5. Stir the cream in to the sauce and bring to a boil. Season to taste and ladle over the mussels.