Mussels with tarragon and crème fraîche

Method

1. Wash the mussels in plenty of cold water, pulling off any beards from the shells and scraping off any barnacles using the back of a sharp knife. Discard any open mussels that won’t close when given a tap on a work surface.
2. Melt the butter in a very large saucepan. Add the shallots and garlic and cook gently until soft but not browned.
3. Turn up the heat, add the white wine and the mussels and cover with a lid. Cook for 3-4 minutes, shaking the pan every now and then, until the mussels have all opened.
4. Using a slotted spoon, transfer the mussels from the cooking liquid into 4 large warmed serving bowls. Increase the heat, with the lid off, and boil the cooking liquid, bubbling until it has reduced by about half to form a sauce.
5. Add the crème fraîche, chopped tarragon and some freshly ground black pepper. Spoon the sauce over the mussels in the bowls, and serve with crusty French bread to help mop up the juices.