|
Heat grill to high. Sprinkle garlic with a pinch of salt and, with
the flat side of a large knife, mash and smear the garlic to a
coarse paste. Heat the oil in a stockpot on the grates of the grill,
add the shallots and garlic and cook until shallots soften. Add
the wine, bring to a boil and stir in the mussels. Cover the pot
and cook the mussels until all of them have opened, about 6 to 8
minutes, discard any that do not open.
Remove the mussels with a slotted spoon to a large bowl. Bring
the cooking liquid to a simmer and whisk in the butter. Season
with salt and pepper, to taste, and stir in the tarragon. Pour the
mixture over the mussels and serve immediately with grilled
bread.
Brush cut side
|
