Mussels, or moules, are the national dish of Belgium but that's no reason to be sniffy about this wondrous shellfish recipe. Marry your magnificent mussels with the classic French pairing of tarragon and crème fraiche for a bon appetit.
Serves 4
Ready in 20 minutes
Per serving:
330kcals
23.4g fat (13.7g saturated)
20.8g protein
6.9g carbs
2.1g sugar
1.3g salt
1. Melt the butter in a very large pan over a medium heat. Add the shallots and garlic and cook, stirring gently until soft but not browned. Turn up the heat, add the mussels and wine and cover with a lid. Cook over a high heat, shaking the pan every now and then, for 3-4 minutes or until the mussels have all opened. Lift them out of the cooking liquor and divide between 4 large warmed serving bowls. Discard any mussels that haven't opened.
2. Return the pan to the hob, increase the heat and boil the cooking liquor until reduced by about half. Keep tasting it to check it isn't getting too strong and salty. Add the crème fraîche and chopped tarragon, and season to taste. Spoon all but the last spoonful or 2 of the sauce back over the mussels (the last spoonfuls may contain some grit from the mussels).
3. Garnish with the whole tarragon leaves and serve with lots of crusty French bread.
© delicious. magazine
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