Mussels with White Wine and Anchovies (French Moules Rémoulade)

Include a bowl on the serving tray for shells and used toothpicks or forks.

5 lbs fresh mussels
3 sprigs tarragon
5 sprigs flat-leaf parsley
1 bottle dry white wine (750 mL)
2½ cups water
3 Tbsp. lemon juice, freshly squeezed
2 shallots, sliced
20 whole black peppercorns
2 Tbsp. coarse sea salt
1 large red bell pepper
1 recipe Rémoulade Sauce

Garnish:
fresh flat-leaf parsley, chopped

Discard any mussels with broken shells. To clean mussels, soak them in cold water for 15 minutes, and scrub shells with a stiff brush. Using your thumb and forefinger, grasp the dark, weedy growth (the beard) protruding from between the mussel shells, and tug it from the mussel. Rinse well, and refrigerate until
needed.

Make a bouquet garni:  Tie tarragon and parsley sprigs in a small piece of cheesecloth, and set aside. Combine wine, water, lemon juice, shallots, peppercorns, salt, and bouquet garni in a large stockpot with a tight-fitting lid. Bring to a boil, then simmer over low heat for 15 minutes.

Add mussels, and cover. Increase heat to medium, and cook, shaking occasionally, until the mussels open, 5-7 minutes.

Remove mussels from broth, and cool both separately. Discard any shells that haven't opened, as well as the half shell to which mussel isn't attached. When cool, put mussels back into broth, cover, and chill until ready to serve. This can be done 1-2 days before serving.

Place red pepper directly over the trivet of a gas-stove burner on high heat or on a grill. Just as each section turns puffy and black, turn the pepper with
tongs to prevent overcooking. (If you don't have a gas stove, place the pepper on a baking pan, and broil in the oven, turning as each side becomes charred.)  Place pepper in a paper bag to cool. Peel and seed pepper; cut in ½" wide strips, then into diamonds.

Cut mussels from shells with a paring knife. Pour a little remoulade sauce in each shell, and garnish with chopped parsley and a red-pepper diamond. Pass on a tray with toothpicks or wooden forks.

Makes 40-50.