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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!