AT Bar Avignon, we like:
cheap red wine that tastes good.
traveling to mexico in the winter.
ripe tomatoes-warm from the garden.
lazy sunday afternoons.
amazing whisky in a heavy glass.
long walks on the beach.
a perfect piece of cheese on perfect bread.
the smell of the trees on mt. tabor after the rain stops.
talking on the phone to "girlfriend".
bright green salads.
a casual place to meet for a quick bite or a snap.
pink wine at a sidewalk table on a warm august day.
riding bikes.
proscuitto on grilled levain with really good olive oil.
state fairs.
wines of consequence.
local produce grown by farmers we know.
ice cold miller high life after a long bike ride.
family & friends.
grilled oysters on the half shell.
great simple food.
a refreshing gin & tonic after a hard day at work.
walking in the umpqua river on a hot summer day.
portland. pie.
french press coffee roasted just up the street.
accordions.
hot soup on a cold autumn afternoon.
interesting conversation...

We hope to provide a few of these things at our neighborhood bar.

2138 se division street | portland oregon 97202
telephone | 503.517.0808
email | nancy@baravignon.com

1 lb mussels, cleaned and debearded
½ c dry white wine
½ c cream
1 Tbs shallot, minced
1 Tbs vegetable oil
1 teas tarragon, minced
Salt to taste

Preparation time: 20 minutes

In a sauté pan, begin heating oil under medium heat.
Add shallot, cooking until it begins to soften, about one minute.
Add mussels, wine and cream.
Cover with a lid and cook 6-7 minutes, or until all mussels have opened.
Turn off heat.
Add tarragon.
Season with salt, if needed.
Enjoy your tasty treat with some crusty bread!

Mussels usually have some residual briny liquid that gets released into the broth, seasoning it naturally.