A match made in heaven from Nigel Slater. Serve with some crusty bread to mop up the sauce from the bowl.
Ingredients
- 500 g cleaned mussels
- 1 shallot finely chopped
- 2 plump garlic cloves crushed
- 1 thick slice butter
- a handful tarragon sprigs
- a few sprigs thyme
- pernod or ricard
- 2-3 tbsps double cream
Servings:
Instructions
- Check over the mussels -they should be free of grit and sand and there should be no broken shells. Discard any that do not shut when you tap them firmly on the edge of the sink.
- Cook the shallot and garlic in the butter in a deep pan (one for which you can find a lid). When the shallots are soft but barely coloured, tear the leaves off the tarragon and add most of them to the onion. Chuck in the thyme, too.
- Add the mussels and cover tightly with a lid.Let the mussels steam for 3 minutes, shaking the pot from time to time, until they open. There may be a few that refuse to budge - throw them away.
- Scoop out the mussels with a slotted slice or spoon into a warm bowl. Tip the cooking liquor through a fine sieve into a bowl. Rinse out the pan (be quick: the mussels are getting cold) then return the pan to the heat.
- Pour in the strained cooking liquor, a couple of glugs or tablespoons of Pernod, then pour in the cream and throw in the rest of the tarragon leaves. Let the sauce bubble for a minute or so, then tip over the mussels. Serve with crusty bread.
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