MUSSELS WITH AQUAVIT, CREAM, AND TARRAGON

Mussels with Aquavit, Cream, and Tarragon image

Provided by Andreas Viestad

Yield Makes 2 main-course or 4 to 6 appetizer servings

Number Of Ingredients 11

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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

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.