LIVE BLUE MUSSELS with TARRAGON CREAM SAUCE

12 each Live Blue Mussels
1 Tsp. Minced garlic
3 oz. Butter
1 oz. Shallots
3 oz. Dry White Wine
2 Oz, Chicken Stock
Dash Tabasco
½ oz. Fresh Lemon Juice
6 oz. Heavy Cream
1 oz. Tarragon
1 Baguette (bread for dipping)

In a hot pan sauté shallots and garlic in butter. After one minute or so deglaze the pan with white wine and then again with the chicken stock. Add Tabasco, lemon juice, tarragon and heavy cream. Let simmer, add some Stax seasoning to taste. Next add mussels and poach until shells open. Serve mussels in a warm bowl with slices of French Bread for dipping. (Baguette)