• img
  • You are here: Pingbull Prod Sites > New Scandinavian Cooking > Recipes by chef > Andreas Viestad > Mussels with Aquavit and Tarragon
  • Mussels with Aquavit and Tarragon
    1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
    Loading...Loading...
    By Andreas Viestad

    Mussels with Aquavit and Tarragon

    Print Friendly
    Share
    Print Friendly
    Servings: 4

    PREPARATION:

    • 1

      Throw out any mussels with cracked shells or that did not close when you scrubbed them.

    • 2

      Toast the fennel seeds in a pot that is just big enough to hold the mussels.

    • 3

      Heat the butter over medium heat in a pot just large enough to hold the mussels. Add butter. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the mussels and the aquavit. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.

    • 4

      Cook the juices over medium-high heat for 3 minutes, until slightly reduced. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.

    Print Friendly
    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S02 E04 My Summer Paradise. Bookmark the permalink.
  • Comments

  • Related articles

  • Servings: 4

    PREPARATION:

    • 1

      Throw out any mussels with cracked shells or that did not close when you scrubbed them.

    • 2

      Toast the fennel seeds in a pot that is just big enough to hold the mussels.

    • 3

      Heat the butter over medium heat in a pot just large enough to hold the mussels. Add butter. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the mussels and the aquavit. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.

    • 4

      Cook the juices over medium-high heat for 3 minutes, until slightly reduced. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.

    Print Friendly
  • Recipes and articles

  • Join us on Facebook

  • Recent Recipes