Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan croutons

Ingredients

• 12 ounce beer white (such as Hoegaarden)
• 3 tablespoons butter 
• 0.3 cup chervil fresh chopped
• 0.7 cup crème fraîche 
• 3 tablespoons dijon mustard 
• 0.3 cup chives fresh chopped
• 0.3 cup tarragon fresh chopped
• 2 tablespoons thyme sprigs fresh chopped
• 4 large garlic clove minced
• 1 cup spring onion chopped ( 4)
• 5 pounds mussels scrubbed
• 2 tablespoons olive oil 
• 0.3 cup parmesan cheese grated
• 0.8 cup parsley fresh italian chopped
• 3 cups tomatoes diced seeded ( 4 large)
• 1 tablespoon coarse mustard whole
• 20  bread country-style cut into 3/4-inch cubes

Equipment

• bowl
• oven
• pot
• slotted spoon

Directions

1. Preheat oven to 375°F.
2. Combine breadcubes, Parmesan, and oil in medium bowl;sprinkle with salt and toss to coat.
3. Spreadbread cubes evenly on rimmed bakingsheet.
4. Bake until bread cubes are crisp andgolden around edges, about 15 minutes.
5. Remove from oven and cool.
6. Mix parsley, chives, tarragon, andchervil, if desired, in small bowl.
7. Whiskcrème fraîche and both mustards in anothersmall bowl to blend; set aside.
8. Melt butter in extra-large pot withlid over high heat.
9. Add garlic and thyme;stir 1 minute.
10. Add mussels, tomatoes, andgreen onions.
11. Pour beer over, then addcrème fraîche mixture; sprinkle with freshlyground black pepper. Cover tightly withlid and cook until steam appears, about 3minutes.
12. Add half of fresh herb mixtureand stir until mussels and herbs are gentlymixed. Cover tightly with lid again and cookuntil mussels open, 4 to 5 minutes (discardany mussels that do not open).
13. Using slotted spoon, divide musselsamong 6 bowls. Season mussel juices lightlywith salt and pepper, then pour juices overeach serving.
14. Sprinkle each serving with
15. Parmesan croutons and remaining herbmixture and serve.
16. * Available at most supermarkets and atspecialty foods stores.
17. Bon Appétit