Almost Belgian Brewhouse Style Mussels

These mussels are always served with crusty bread and are sometimes ( usually) topped with French Fries!!

2 oz butter

2 tablespoons garlic,crushed

2 tablespoon tarragon

2 tablespoon grainy mustard

4 ounces Belgian Beer, more or less

8 ounces quality bottled clam juice

1 cups heavy cream

2 lbs scrubbed and debearded mussels

Ricter scale- 0

In a large wok or pot with a tight fitting lid, sizzle garlic again, this time in butter and all other ingredients except mussels. Cook for one more minute, add all of the mussels and cover. Cook over medium heat covered for 3 minutes. Ladle into big bowls, with plenty of bread to sop up the sauce.