Mussels Au Gratin

1 # mussels, de-bearded, washed and patted dry
2 T butter (unsalted)
½ T canola oil
½ T garlic, minced
1 T shallot, minced
1 T parsley, chopped
1 T tarragon, chopped
¼ C white wine, dry
½ C heavy cream
3 T parmesan cheese
¼ C ®Cabot Private Stock Cheddar Cheese, shredded by hand

Pre-heat the oven to °475. In a medium sized sauté pan over high heat melt the butter and heat the oil. Do not brown. Add the mussels, garlic and shallots and sauté until the mussels start to open. Add a ½ T of each herb and sauté for an additional 1-2 minutes. Add white wine, heavy cream and 2 T parmesan cheese and reduce by half. Place mussels in an oven proof serving dish and top with bread crumbs and cheddar cheese and bake until brown. Remove from oven and sprinkle remaining parmesan and herbs. Enjoy.