Mussels with Cider and Tarragon
Photography by Aaron McLean.
Have lots of fresh crusty bread on hand to mop up all the lovely juices from these tender, succulent mussels.
Serves: 4
INGREDIENTS
2 kilograms mussels, scrubbed
2 tablespoons olive oil
2 red onions, thinly sliced
2 cloves garlic, crushed
½–1 teaspoon chilli flakes
1 tablespoon dried tarragon
2 teaspoons whole fennel seeds
1 x 400 gram tin crushed tomatoes
2 cups apple cider
¼ cup chopped parsley
sea salt and ground pepper
METHOD
Heat the oil in a large, wide sauté pan and cook the onions with salt and pepper until tender. Add the garlic, chilli, tarragon and fennel seeds and cook for 2 minutes. Add the tomatoes and cider and bring to the boil.
Reduce the heat and simmer for 10 minutes until reduced by half.
Tuck the mussels into the sauce, cover and cook for 10 minutes or until the mussels have opened. Scatter with the parsley and serve immediately.
Cook’s Tip: This is a great dish for cooking on the barbecue, provided you use a sauté pan with a heatproof handle.
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!