Mussels With Aquavit Cream And Tarragon Food

STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
• Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
• Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.

MUSSELS WITH AQUAVIT, CREAM, AND TARRAGON

Steps:

• 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 have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.
• Add the cream to the cooking juices and cook over medium-high heat for 3 minutes, until slightly reduced. Season with salt and a little more minced garlic, if desired. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.

FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS

Steps:

• Melt the butter with the olive oil in a very large saucepan (one that has a matching lid).
• Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes.
• Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute.
• Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat.
• Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up.
• Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up.
• Allow 500g per person for a main meal, with bread and frites.
• Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!

MUSSELS IN WINE AND CREAM

Steps:

• Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
• When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
• Add ground pepper to taste and pour cream over the mussels.
• Cover pan with lid, over moderate to high heat.
• When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
• This will only take three, or four minutes.
• Do not overcook and avoid letting the liquid boil.
• You will hear the shells crack open and when most have opened, remove from heat.
• Too much cooking will only make them tough.
• Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.