A pot of mussels is a crowd-pleasing classic main dish that works in all seasons! Chefs Craig Harding and Rob Rossi whip up one of their favourite recipes that comes together super quickly and has heaps of flavour in one pot.
Ingredients (Serves 4)
- 4 pounds of PEI mussels (purchase day of cooking)
- 2 x shallots
- 3 x bulbs of garlic
- fresh tarragon
- unsalted butter
- cup of 35% cream (ideally a local dairy cream)
- half cup of white wine
- grainy mustard
- fresh thyme
Instructions for Mussels With Tarragon Cream & Grainy Mustard
- Preheat your pot, ideally a cast iron pan or dutch oven.
- Slice the shallots into thin slices and finely chop the garlic.
- Rough chop a small bunch of tarragon.
- In the hot pot add 1/2 stick of unsalted butter. Add the shallot and garlic. Add some fresh cracked pepper. Cook for two minutes.
- Add in the mussels and right after add two large spoonfuls of grainy mustard and the white wine. Next, add the cream and half of the tarragon. Give a stir and then put the lid on medium heat. Cook for 4-5 minutes.
- While the mussels are cooking slice the baguette in half and drizzle olive oil on both sides and season with salt and pepper and a sprinkle of fresh thyme. Place on your grill over medium-high heat. 2 minutes on each side. Also, it works in a pan on a stove.
- Take mussels over the heat and removed the lid. Sprinkle some of the fresh tarragon on top. Serve with the baguette, which works great to dip in the sauce.
- Enjoy Rob and Craig’s Zucchini Fritti With Hot Honey & Pecorino!
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