French Mussels

Preparation:

Preparation: Rub the mussels vigorously under running water, with a sorghum brush, to remove any residual earth and algae; then put them in a pan. Finely chop the onion and parsley and add them to the mussels. Transfer the container to high heat and leave it there until the shells open spontaneously due to the heat. Remove the mussels from the heat; open the shells and remove the ones without shellfish. Arrange the shells with the mollusc on the serving plate. Strain the cooking liquid left in the pan through a damp, tightly woven cloth. Put the white wine in a saucepan with the finely chopped shallot and let it reduce by two thirds, over high heat. At this point, add half a glass of the liquid from the mussels and continue cooking until half of everything has evaporated. Strain this liquid through the previously used cloth and add the cream. Put the mayonnaise in a bowl; add the mustard, the filtered liquid, the lemon juice and the very finely chopped tarragon and stir carefully until everything is perfectly blended. Pour the sauce over the mussels and serve immediately.