Mussels with Ravigote Sauce from Sud de France by Caroline Conran

Ingredients

• salt, pepper
• 3 tbsp olive oil
• ½ banana shallot or 1 large shallot, chopped
• 1 1/2 kg mussels, cleaned and beards removed
• 250 ml white wine
• 1-2 tbsp finely chopped capers
• 2 tsp mustard
• 75 g shallots, finely chopped
• 1 tbsp finely chopped cornichons
• 1 tsp chopped tarragon
• 1 tsp chopped chives
• 3-4 tbsp crème fraîche
• 1 tsp chopped parsley