You'll think you're in the south of France when you dig into this big bowl of mussels. Serve it with a piece of crusty baguette to sop up the "seafood soup."
- 2 tsp olive oil
- 4 medium uncooked shallot(s), finely chopped
- 1 small uncooked onion(s), finely chopped
- 1/2 cup(s) water, cold
- 1 1/2 fl oz liqueur, Pernod or other licorice-flavored aperitif recommended, or 2 floz
- 1 cup(s) white wine
- 2 1/2 pound(s) uncooked shelled mussels, in shells, scrubbed*
- 1/4 cup(s) half-and-half cream
- 2 Tbsp fresh tarragon, minced
- 1/4 tsp table salt, or more to taste
- 1/8 tsp black pepper, or more to taste
Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.
Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute.
Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.
Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)
Boil remaining liquid until it’s reduced to about 1 cup, about 5 minutes. Reduce heat to medium-low; stir in cream, tarragon, salt and pepper. Pour liquid over mussels and serve immediately. Yields about 2 cups per serving.
- *Like any shellfish, fresh mussels should smell like the sea. If they have a strong fishy smell, they’re not fresh. To clean mussels, scrub the shell under cold running water, making sure to remove the “beard,” if there is one. As you clean the mussels, toss them into a bowl of cold water with about 1 tablespoon of cornmeal. This will help the mussels purge any sand that they may contain. Drain and rinse the mussels before you cook them. After cooking, if a mussel doesn’t open by itself, throw it out. Do not force it open. An unopened mussel is usually indicative of spoiled fish. Don’t worry, the rest of the dish is fine.