Saturday, September 12, 2009
#8: Mussels with a Mustard Tarragon Cream Sauce
Things don't always work out as we have imagined they will. All but the most tenacious and lucky of us have dreams that will never be realized. I have had dreams, mussel dreams, that have crumbled apart like so many rotten castles made of sand, eroded by the sea. But sometimes things work out really well, like my recipe for mussels with a mustard tarragon cream sauce.
As I mentioned in an earlier post, I was able to get me some of that good round crusty bread from Sarcone's. I was planning on drinking a dry white wine with this dish, but things did not work out as I had planned. The only exciting beverage on hand was a large bottle of Meantime London Porter. One might not expect a porter to go well with shellfish, but it actually worked out nicely. Oysters and stouts are a traditional pairing, so why not mussels and porters? The Meantime London Porter is a good porter. It is rich in roasty, nutty flavor with a creamy body that has just the right weight to it. It did not overpower the mussels, and made for a nice combination of flavors with the mustard and tarragon.
It's been too long since I've posted a recipe, so I'll go ahead and do it right now:
4 lbs. Mussels, cleaned and debearded
2 Shallots, minced
3 cloves Garlic, minced
3 tbsp. Dijon Mustard
2 tsp. Dry Mustard
12 springs Fresh Tarragon, chopped fine
1 cup Dry White Wine
1/2 pint Heavy Cream
2 tbsp. Olive Oil
1) Heat oil in a large pot over medium-high heat.
2) Add shallots and garlic. Saute for 3 minutes.
3) Add dry mustard and stir well. Saute 2 minutes
4) Add wine and dijon mustard. Stir well to incorporate the mustard into the wine. Increase heat to high, and let wine cook off for 2-3 minutes.
5) Add half of the tarragon and all of the cream. Bring to a simmer.
6) Add mussels and cover pot. Steam for 5 minutes, then remove from heat.
7) Stir in the remaining tarragon and serve immediately with delicious crusty bread.