Mussels In Tarragon Butter Sauce

This recipe is from my ventures of cooking in Berkeley. At a little restaurant called, "Liaison Bistro," a quaint place run by a great chef named Todd Kneiss. My favorite dish there and a top seller.

Mussels in Tarragon Butter Sauce
3 oz. Olive Oil Mix
2 tbsp Garlic (Chopped)
4 tbsp Shallots (Chopped)
8 oz Mussels (Cleaned and de-bearded)
6 oz. White Wine
1 oz. Patis Alcohol
4 oz. Butter
1 tbsp Tarragon (Chopped)
2 tbsp Parsley (Chopped)
2 cups Spinach
Salt to taste

Assembly
1. Heat your sautee pan up, add your oil, shallots, and garlic. Sweat them together without getting too much color on them.
2. Add your mussels and white wine. When the mussels have started to open add your butter and white wine.
3. Finish with the patis, tarragon, parsley, and spinach. Toss in the hot sauce until the spinach is wilted and salt to taste.
4. Serve in a nice bowl with a couple pieces of bread for dipping in the sauce.

mmmm... just thinking about it brings back memories of the bay and spending countless hours in chatting with my co-workers. They were so good to me there, always joking.