Ingredients
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced fresh tarragon
- 3 tablespoons sliced cornichons
- 1 tablespoon white wine vinegar
- 2 teaspoons capers
- 1 1/2 teaspoons extravirgin olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- 1 cup dry white wine
- 1 (8-ounce) bottle clam juice
- 48 mussels (about 2 pounds), scrubbed and debearded
Description
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