|Marinara/Spaghetti sauce||1 1⁄2 Cup (24 tbs)|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|Italian bread||1 , sliced|
Discard any mussels that remain open when tapped with fingers.
Scrub mussels; trim "beards" with kitchen scissors, if necessary.
In 4-quart saucepan over high heat, heat mussels, marinara sauce and wine to boiling.
Reduce heat to low.
Cover; cook 5 minutes or until mussels open, stirring occasionally.
Discard any mussels that remain closed.
Serve with bread.
Garnish with tarragon, if desired.