Mussels with garlic, shallots, cream & tarragon
1kg shell mussels (I love Shetland blue)
1 large banana shallot, peeled and finely chopped
100ml white wine
3 cloves of garlic, peeled and finely chopped
250ml double cream
a small handful of fresh tarragon, chopped
optional: a squeeze of lemon juice
Sourcing fish responsibly keeps our oceans healthy for years to come. With 90% of fish stocks overfished, this recipe addresses keeping the balance by using seafood from sustainable sources.
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I've said it for years, mussels are the perfect fast food. They don't take long to cook, are tasty and healthy, and are a great base to add different flavours to. Here I've opted for the classic garlic, shallots wine and cream combo, but have chosen tarragon as the finishing herb. I love it in this dish. Try this using the Shetland blue shell mussels - they work a treat as they’re big, fat and so sweet.
Clean the mussels thoroughly, removing the beards, then place in a large pot with a lid on a very hot stove. Add the shallots, wine and garlic. Cook with the lid on for a few minutes until the mussels start to open. Add the cream, then continue to cook until all the mussels have opened. Any that haven’t opened, either discard or check to see if they are good by prising them open.
Next add the chopped tarragon and a squeeze of lemon juice (if you like). Don't mix them too much, just give them a shake in the pot. Serve while steaming and hot. Enjoy with a glass of the same wine you used to cook them.
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