Serves 2

INGREDIENTS
- 16 mussels
- 1 shallot, thinly sliced
- 1 fennel stalk, thinly sliced
- 1/2 wheat beer
- 1 teaspoon of Dijon mustard
- 2 teaspoons of capers
- small bunch of tarragon
- salt and pepper
- olive oil and butter

INSTRUCTIONS
1 - Rinse and remove the beards from the mussels and set aside.
2 - In a sauté pan, heat up 1 tablespoon of butter and olive oil. Stir in the shallots and fennel and cook until soft.
3 - Add the mussels and beer and cook for one minute until it begins to boil. Add the mustard, salt and pepper and cover until the mussels open (discard any mussels that do not open).
4 - Remove from the heat and add tarragon and capers. Taste for seasoning and plate.