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.