Mussels with shallots and tarragon

1 servings

Ingredients

Quantity Ingredient
24 Mussels; (preferably
; cultivated)
½ cup Dry white wine
2 Shallots; sliced thin
A; (2 1/2- by 1-inch)
; strip of lemon zest
½ teaspoon Fennel seeds
¼ teaspoon Dried tarragon
½ cup Thinly sliced red onion
2 tablespoons Extra-virgin olive oil

Directions

Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. In a 2-quart microwave-safe round glass casserole with a lid combine the wine, the shallots, the zest, the fennel seeds, and the tarragon and microwave the mixture, covered, at high power (100%) for 3 minutes. Stir in the mussels and microwave the mixture, covered, at high power, stirring once every minute and transferring any mussels that are wide open to a bowl and keeping them warm, for 2½ to 4 minutes. Discard any unopened mussels. Return the mussels to the casserole, sprinkle them with the onion, and drizzle them with the oil. Let the mussels stand for 1 minute.

Serves 2.

Gourmet December 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

Related recipes