Mussels with Aquavit and Tarragon

INGREDIENTS:

Number of servings

Servings: 4

List of ingredients

2 pounds mussels, scrubbed under cold running water and debearded

1 tablespoon fennel seeds

1 tablespoon unsalted butter

3 tablespoons finely chopped shallots

1 garlic clove, crushed, plus

1 more to taste

1 tablespoon chopped fresh tarragon

1 teaspoon chopped fresh thyme

2 teaspoons tarragon vinegar

½ cup (1dl) aquavit or brandy

PREPARATION:

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

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

• 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.

• 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.