• Rinse the mussels under cold water. Remove broken mussels, pulling off any beards.
• In a large pot with a lid, heat pot over medium heat for 2 minutes.
• Add the mussels and Tarragon dressing, Increase the heat to high and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large wooden spoon. Cover the pot again and cook until the mussels have opened wide for another 2 to 3 minutes.
• Give the mussels a final toss, divide the mussels and the broth among bowls. Serve with bread.