Mussels with Mezcal, Cream and Tarragon
These delicious mussels can serve two as a main course or four as an appetizer.
Prep Time
5minutes
Cook Time
10minutes
Prep Time
5minutes
Cook Time
10minutes
Ingredients
  • 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
Instructions
  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

This recipe uses Garlic Infused EVOO and Sicilian Lemon White Balsamic. A possible variation is Leek Agrumato EVOO with Condimento Bianco White Balsamic.