Ingredients
2 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
1kg mussels, scrubbed and beards removed
2 tbsp dry white wine
30g unsalted Butter
60g Tomatoes, peeled, seeds removed and finely chopped
5g tarragon, finely chopped
2 garlic cloves, finely chopped
1kg mussels, scrubbed and beards removed
2 tbsp dry white wine
30g unsalted Butter
60g Tomatoes, peeled, seeds removed and finely chopped
5g tarragon, finely chopped
Method
1. Heat the olive oil in a large pan and add the garlic.
2. Cook over a medium heat for about a minute to soften.
3. Add the mussels, turn up the heat and add the white wine.
4. Put a lid on the pan and cook for a few minutes until all the shells have opened, but only just. Stir the shells once or twice during cooking to distribute them evenly.
5. Remove from the heat and pour through a colander set over a bowl.
6. Keep the mussels warm while you transfer the liquor to a pan.
7. Heat until boiling, whisk in the butter then add the tomatoes and tarragon. Check the seasoning; it's always a good idea to leave seasoning to the end with shellfish because you never know how salty they are going to be.
8. Add salt if necessary and freshly ground black pepper.
9. Stir the mussels into the pan.
10. Serve with plenty of crusty bread or alternatively with a mound of al dente linguine pasta.
Cook's Note:
Make sure the mussels are tightly closed or close rapidly when tapped. Discard any mussels with broken shells.
1. Heat the olive oil in a large pan and add the garlic.
2. Cook over a medium heat for about a minute to soften.
3. Add the mussels, turn up the heat and add the white wine.
4. Put a lid on the pan and cook for a few minutes until all the shells have opened, but only just. Stir the shells once or twice during cooking to distribute them evenly.
5. Remove from the heat and pour through a colander set over a bowl.
6. Keep the mussels warm while you transfer the liquor to a pan.
7. Heat until boiling, whisk in the butter then add the tomatoes and tarragon. Check the seasoning; it's always a good idea to leave seasoning to the end with shellfish because you never know how salty they are going to be.
8. Add salt if necessary and freshly ground black pepper.
9. Stir the mussels into the pan.
10. Serve with plenty of crusty bread or alternatively with a mound of al dente linguine pasta.
Cook's Note:
Make sure the mussels are tightly closed or close rapidly when tapped. Discard any mussels with broken shells.
