Mussels with Tarragon Cream

By á-25087

Ingredients

• 2 pounds mussels [preferably farmed or cultivated]
• 1 clove garlic, finely chopped
• 1 tablespoon unsalted butter
• 1/3 cup dry dry vermouth
• 1/2 cup heavy cream
• 1-1/2 tablespoons fresh tarragon leaves, finely chopped
• salt and freshly ground black pepper, to taste

Preparation

Step 1

Clean mussels. Scrub with a brush under cold running water. Discard any mussels with broken or cracked shells, or any opened mussels that don’t close when you rap their shells. Remove beards which may appear along the hinge side of the shell, using a sharp knife or pulling with your fingers.

Melt butter in a 5- to 6-quart heavy pot over medium heat and add garlic, stirring, until fragrant, about 45 seconds. Add vermouth and mussels and cook, covered, until mussels just open wide, 4 to 5 minutes. Transfer mussels with a slotted spoon to a bowl, discarding any that haven’t fully opened during streaming.

Make sauce. Turn up heat to medium high under pot of cooking liquid. You’ll notice you have more liquid than you began with—the mussels produce a nice broth that will add to the flavor of the sauce. Add tarragon to pot and cook until liquid is reduced by about half, about 3 minutes. Stir in cream and heat until it just comes to a boil. Divide mussels among serving dishes or transfer to a large serving bowl. Season sauce with salt and pepper and pour over mussels. Serve with a mixed greens salad and a crusty bread for soaking up the sauce. A nice, chilled, crisp white wine would go well with this too.