Moules-Marinière Aux Fines Herbes (Mussels With Fine Herbs)

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1 tablespoon butter, divided

1/4 cup finely chopped shallots

1 cup dry white wine

1 cup water

2 pounds small mussels, scrubbed and debearded

1 bay leaf

1/4 cup minced fresh flat-leaf parsley

3/4 teaspoon minced fresh tarragon

4 (1/2-ounce) slices French bread, toasted

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