French Style Mussels with Chardonnay

Wash and prep your mussels by soaking them for 15 minutes in ice water with a heavy pinch of salt to help them expel any dirt/sand. Rinse and scrub them under cold water. Using a high-sided skillet on medium heat, add enough olive oil to heavily coat the bottom of the pan. Once hot, melt in 1 tablespoon of butter. Add the thinly sliced shallots and cook for 3 minutes to soften. Reduce the heat to medium-low. Add the thinly sliced garlic and cook for 1-2 minutes until fragrant. Add a hefty pinch of red pepper flakes and freshly cracked black pepper. Stir for 1 minute to bloom their flavors. Squeeze in the juice of 1 Meyer lemon (~2 tablespoons). Add the mussels to the pan. Pour in the Chardonnay. Cover with a lid and bring to a simmer. Simmer for 4-6 minutes. Uncover and discard any mussels that have not opened. Remove the opened mussels from the pan and set them aside. To the mussel broth remaining in the pan, add the heavy cream. Simmer for 2 minutes to thicken. Add the parsley, chives, and tarragon. Stir and simmer for another two minutes. Add the cooked mussels back into the pan. Add in the remaining 2 tablespoons of butter, stir over low heat until the butter has melted. Serve mussels with the broth, toasty bread of your choice, and a cold crisp glass of Chardonnay. Garnish with extra parsley, chives, and lemon zest. (Must be 21+)