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

Description

Editor's Note: The Recipe And Introductory Text Below Are Reprinted From Andreas Viestad's Book Kitchen Of Light: New Scandinavian Cooking....

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