Steamed Mussels in Wine

2  tablespoons		butter
1  tablespoon		olive oil
1  tablespoon		onion-chopped fine
1  tablespoon		celery-chopped fine
2  tablespoons		medium shallots-chopped fine
1		clove garlic-chopped
1  teaspoon		tarragon-chopped
1  teaspoon		parsley-chopped
1/2  teaspoon		salt
1/2  teaspoon		black pepper
1/3  cup		vermouth
1  cup		dry white wine
2  lb.		mussels-cleaned

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In a large skillet, over medium heat, melt the butter and olive oil. Saute onions, celery, shallots, and garlic for 5 minutes. Add the tarragon, parsley, salt, and pepper; cook for 1 minute. Add the vermouth and white wine to the skillet; bring it to a simmer. Add the mussels to the wine sauce, turn the heat up, cover, and steam the mussels for until the mussels open, about 7 minutes. Serve hot with sauce.