Mussels with Mezcal, Cream and Tarragon
These delicious mussels can serve two as a main course or four as an appetizer.
Prep Time
Cook Time
Prep Time
Cook Time
  • 2/3cup dry white wineSauvignon Blanc works nicely
  • 2lbs musselsscrubbed under cold running water and debearded. Throw out any mussels with cracked shells or that did not close when you scrubbed them.
  • 1 1/2tbsp Frescolio Garlic Infused Olive Oil
  • 1large shallotchopped
  • 1stalk leekwhite and light green parts only, chopped
  • 2cloves garlicfinely chopped, divided
  • 1tbsp fresh tarragonchopped
  • 4tbsp fresh parsleychopped, divided
  • 1tbsp Frescolio Sicilian Lemon White Balsamic Vinegar
  • 1tsp fennel seeds
  • 1tbsp mezcalPernod or brandy works nicely also
  • 3tbsp heavy whipping cream
  • saltto taste
  • fresh baguettefor dipping
  1. Heat the olive-oil in a large, heavy fry pan with a tight-fitting lid. Sauté the shallots, leeks, and one clove of garlic for a few minutes. Add 3 tablespoons of parsley (reserve remaining tbsp for garnish), vinegar, wine, fennel seeds, and Mezcal/Pernod/Brandy. Heat until almost boiling. Add mussels and steam for 3-5 minutes until the mussels have opened.
  2. With a slotted spoon, transfer the mussels to individual bowls. Discard any that did not open.
  3. Add the cream to the sauce and cook over med-high for 3 minutes until slightly reduced. Season with salt and a the remaining 1 clove garlic. Pour some sauce over each bowl of mussels. Garnish with remaining fresh parsley. Serve immediately with fresh chunks of baguette for dipping.
Recipe Notes