Mussels with Fennel & Tarragon

Mussels are low-cost and plentiful, and so they’re one of many few meals that have not gone up in value. We should always all be consuming this implausible native useful resource. This recipe is solely scrumptious.

Wine suggestion: We served this with a type of under-the-radar wines the La Clef du Recit Menetou Salon. Whereas Anthony Girard turns this property right into a implausible Sancerre, we’re continually delighted with its different appellations: Menetou Salon which we expect has extra physique and slightly extra Chablis-like, regardless of being Loire Sauvignon Blanc; and his Quincy who’s elegant and perfumed.

Mussels with fennel & tarragon – 2 pers

• 2 tbsp olive oil
• 2 lengthy shallots, finely chopped
• 1 small fennel bulb (or half a big one), finely chopped
• 3 cloves of garlic, finely chopped
• 100 ml dry white wine
• 1 kg mussels, cleaned and debearded
• 75 ml whipped cream
• a handful of tarragon leaves, roughly chopped
• crusty bread, to serve

Warmth the olive oil in a big, heavy skillet over medium warmth. Add the shallots, fennel and a superb pinch of salt. Bake for about 10 minutes, till it begins to caramelize. Add the garlic and cook dinner for one more minute.

Add the mussels to the pan and stir effectively, then pour within the white wine and season with salt and pepper. Deliver to a boil, shut the lid and cook dinner for 3-4 minutes, shaking sometimes, till the shells open. Stir within the cream and divide the tarragon over it.

Serve in heat bowls with crusty bread.

(Unique recipe by Adam Bush in Olive Journal, January 2022.)