Creamy Tarragon Mussels
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Creamy Tarragon Mussels
Recipe By Michael Weldon
Ingredients
1 kg fresh mussels
1 small onion, diced
½ head fennel, diced
2 garlic cloves, diced
1 cup white wine
1 cup Coles cream
2 tbs Coles butter
1 bunch of tarragon, leaves picked
sea salt
Squeaky Gate extra virgin olive oil
black pepper
toasted sourdough, to serve
lemon wedges, to serve
Method
Heat a large saucepan to a medium-high heat. Add a drizzle of olive oil, the onion, fennel and garlic, fry off until the vegetables soften. Add in the mussels and stir through the vegetables.
Add in the white wine and place the lid on top of the pot. Cook occasional gently shaking the pot to help the mussels open. Once the mussels are open remove from the pot and place into a serving bowl. Continue this process until all the mussels have opened. Any that don’t open can be discarded.
Add the cream into the mussel liquor, bring to the boil then reduce to the simmer, cook for a minute or so to thicken the sauce slightly. Add butter and a pinch of pepper into the sauce. Taste and adjust the seasoning if needed. Remove the sauce from the heat and add in the tarragon, stir through the sauce. Pour the sauce over the opened mussels.
Serve the mussels with charred sourdough and a wedge of lemon on the side.
