Best 3 Mussels With Aquavit Cream And Tarragon Recipes

Embark on a culinary journey to the coastal havens of Scandinavia with this delectable dish of Mussels with Aquavit, Cream, and Tarragon. Originating from the Nordic regions, this seafood extravaganza is a harmonious blend of briny mussels, aromatic aquavit, rich cream, and refreshing tarragon. Indulge in the symphony of flavors as the plump mussels are bathed in a luscious sauce, delicately perfumed with hints of anise and citrus from the aquavit. The creamy embrace of the sauce envelops each mussel, while the vibrant notes of tarragon add a touch of herbal elegance. This recipe promises an exquisite dining experience, whether you're hosting a special gathering or treating yourself to a delightful meal.

Alongside the main recipe, this article offers a treasure trove of culinary variations to tantalize your taste buds. Discover the vibrant flavors of Mussels with Chorizo and White Wine, where succulent mussels are paired with smoky chorizo and a splash of white wine, creating a harmonious balance of savory and tangy flavors. For those who relish the bold and spicy, Mussels with Coconut and Red Curry is a must-try. This recipe infuses mussels with the vibrant flavors of coconut milk, red curry paste, and a medley of aromatic spices, resulting in a dish that will transport you to the vibrant streets of Southeast Asia.

If you prefer a classic preparation, Mussels Marinière is the epitome of simplicity and elegance. This timeless recipe showcases the natural brininess of mussels, steamed in a flavorful broth of white wine, shallots, garlic, and fresh herbs. And for those seeking a touch of indulgence, Mussels with Saffron and Cream is a luxurious treat. Saffron, the world's most expensive spice, lends its golden hue and subtly sweet, earthy flavor to a creamy sauce that perfectly complements the tender mussels.

With this collection of mussel recipes, you'll embark on a culinary voyage, exploring diverse flavor profiles and cooking techniques. Whether you're a seasoned cook or just starting your culinary adventures, these recipes offer something for every palate. So, gather your ingredients, don your apron, and prepare to savor the delightful symphony of flavors that await you in this exploration of mussel dishes.

Let's cook with our recipes!

MUSSELS WITH AQUAVIT, CREAM, AND TARRAGON

Mussels with Aquavit, Cream, and Tarragon image

Provided by Andreas Viestad

Categories Milk/Cream Garlic Steam Quick & Easy Lunch Vinegar Mussel Brandy Fall Spring Tarragon Thyme Shallot Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 2 main-course or 4 to 6 appetizer servings

Number Of Ingredients 11

Ingredients

2 pounds mussels, scrubbed under cold running water and debearded
1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
1 garlic clove, crushed, plus 1 more to taste
1 tablespoon chopped fresh tarragon
1 teaspoon chopped fresh thyme
2 teaspoons tarragon vinegar
1 teaspoon fennel seeds
1 tablespoon aquavit or brandy
2 tablespoons heavy (whipping) cream or crème fraîche
Fine sea salt

Steps:

Throw out any mussels with cracked shells or that did not close when you scrubbed them.
Heat the butter over medium heat in a pot just large enough to hold the mussels. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the thyme, vinegar, fennel seeds, aquavit, and mussels. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.
Add the cream to the cooking juices and cook over medium-high heat for 3 minutes, until slightly reduced. Season with salt and a little more minced garlic, if desired. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.

STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD

Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread image

Provided by Bobby Flay

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 cloves garlic
Salt and freshly ground black pepper
2 tablespoons olive oil, plus more for the bread
2 shallots, coarsely chopped
2 cups white wine
2 pounds cultivated mussels, scrubbed
2 tablespoons cold unsalted butter
2 tablespoons chopped fresh tarragon leaves
1 baguette, halved lengthwise

Steps:

Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.

Nutrition Facts : Calories 502 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 874 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams

STEAMED MUSSELS WITH TARRAGON CREAM

Steamed Mussels With Tarragon Cream image

Make and share this Steamed Mussels With Tarragon Cream recipe from Food.com.

Provided by hectorthebat

Categories Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

20 g butter
1 carrot
1 onion
2 sticks celery
2 garlic cloves
2 kg mussels
400 ml white wine
100 ml cream
15 g tarragon
1 lemon
bread

Steps:

Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.

Nutrition Facts : Calories 658.4, Fat 23.5, SaturatedFat 9.7, Cholesterol 179, Sodium 1509.5, Carbohydrate 30.1, Fiber 1.9, Sugar 3.6, Protein 61.9

Tips:

Prep the mussels properly: Before cooking, inspect the mussels and discard any that are open or damaged. Scrub the mussels clean under cold water to remove any dirt or grit. Remove the beards by pulling them off with your fingers or a pair of pliers.
Use fresh ingredients: The quality of your ingredients will greatly affect the taste of your dish. Use fresh mussels, aquavit, cream, tarragon, and shallots for the best results.
Don't overcook the mussels: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels will become tough and rubbery.
Serve immediately: Mussels are best served immediately after they are cooked. If you need to keep them warm for a short time, place them in a covered dish in a warm oven.

Conclusion:

Mussels with aquavit, cream, and tarragon is a delicious and elegant dish that is perfect for a special occasion. The mussels are cooked in a flavorful broth that is infused with the taste of aquavit, cream, and tarragon. The dish is then finished with a sprinkling of fresh tarragon. This dish is sure to impress your guests and leave them wanting more.