Any time we have mussels, we think of traveling through the Pacific Northwest. The mussels we’ve had there have been incredible: plump and meaty, with great texture. It is usually just the two of us, bundled up against the cold, huddling over the steamy broth, popping open the shells, making sure to have a bit of the broth in the mussel, then slurping down the mussel and broth together. In this recipe, the tarragon and parsley lend a refreshing bouquet to the broth. If you are a fan of licorice, add star anise to bring out that flavor from the tarragon.
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