Oooh! Nice Mussels! Recipe

Inspired by Allegory

Time30m

Serves4

Natural Raised Chilean Mussels. White Wine. Garlic. Lemon. Tarragon. Splash of Cream. Toast-y Baguette.

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Ingredients

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1
Clean the Mussels
Rinse the mussels under cold water to remove any debris and scrub the shells with a brush. Discard any mussels that are open and do not close when tapped.
2
Cook the Garlic
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
3
Add Wine and Mussels
Pour in the white wine into the pot and bring to a simmer. Add the cleaned mussels to the pot, cover with a lid, and allow to steam for about 5-7 minutes, or until the mussels have opened.
4
Finish with Cream and Herbs
Once the mussels are open, reduce the heat to low. Stir in the heavy cream, lemon juice, and chopped tarragon. Let the mixture simmer for an additional 2-3 minutes, allowing the flavors to meld.

5
Prepare the Baguette
While the mussels are cooking, preheat the oven to 400°F (200°C). Slice the baguette into 1-inch thick pieces and place them on a baking sheet.
6
Toast the Baguette
Drizzle the sliced baguette with olive oil and place in the preheated oven. Toast for about 5-7 minutes, or until golden brown.