Mussels with Aquavit, Cream, and Tarragon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.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 |
3 tablespoons finely chopped shallots |
1 garlic clove, crushed, plus 1 more to taste |
1 tablespoon chopped fresh tarragon |
1 teaspoon chopped fresh thyme |
2 teaspoons tarragon vinegar |
1 teaspoon fennel seeds |
1 tablespoon aquavit or brandy |
2 tablespoons heavy (whipping) cream or crème fraîche |
fine sea salt |
Directions:
1. Throw out any mussels with cracked shells or that did not close when you scrubbed them.
2. 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.
3. 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.
4. Andreas Viestad shares his tips with Epicurious: ·Norwegian or other Scandinavian aquavit is available in most liquor stores. To make your own mock version, add the following spices to a 1-liter bottle of vodka: 2 teaspoons caraway seeds, 1 teaspoon fennel seeds, 2 teaspoons dill seeds, 2 star anise, 1 tablespoon coriander seeds, 1 whole clove, one 1-inch cinnamon stick (optional), and 2 teaspoons cumin seeds (optional). Let stand 2 to 3 weeks, shaking the bottle occasionally, then strain and discard the solids. This infused vodka can be substituted for aquavit in recipes, and is also delicious drunk straight. · I have a small farm where I can pick my own mussels by the shoreline, says Viestad. For store-bought mussels, look for shells that feel heavy in your hand and that close when placed under cold running water. Discards any mussels that won't close or are bruised.
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