Mussels with Aquavit, Cream, and Tarragon

Name: Mussels with Aquavit, Cream, and Tarragon
Yield: Serves 2 as a Main Course, 4 to 6 as an Appetizer
Cuisine: Norway
Ingredients: Fine sea salt; 2 tablespoons heavy (whipping) cream or crème fraîche; 1 tablespoon aquavit or brandy; 3 tablespoons finely chopped shallots; 1 tablespoon unsalted butter; 2 pounds mussels, scrubbed under cold running water and debearded; 2 teaspoons tarragon vinegar; 1 teaspoon fennel seeds; 1 teaspoon chopped fresh thyme; 1 tablespoon chopped fresh tarragon; 1 garlic clove, crushed, plus 1 more to taste

Preparation info

Serves
2
as a Main Course

Difficulty
Easy

Appears in

Kitchen of Light

By Andreas Viestad

Published 2003

About

THIS IS A RICH, FILLING WAY OF SERVING MUSSELS. MAKE SURE TO HAVE A LOT OF GOOD BREAD TO SOP UP ALL THE JUICES.

Ingredients

2 pounds mussels, scrubbed under cold running water and debearded
1 tablespoon unsalted butter

Europe
Norway
Scandinavia
Scandinavian
Fish course
Starter
Pescatarian
Gluten-free
Nordic

Method

Throw out any mussels with cracked shells or that did not close when you scrubbed them.

Heat the butter over medium heat in a pot just large enough to hold the mussels. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the thyme, vinegar, fennel seeds, aquavit, and mussels. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels