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 #120
As the days become shorter, and the nights cooler, the latest issue is perfectly timed to deliver delicious autumn dishes. From recipes using fresh seasonal produce such as feijoas and apples, to spectacular soothing soups and super-quick after-work meals in our Food Fast section, we’ve got you covered. With Easter on the horizon, we feature recipes that will see you through breakfast, lunch and dinner over a leisurely weekend holiday, and whip up chocolatey baking treats sure to please. We round up delicious dinners for two and showcase a hot new Korean cookbook before heading south to Dunedin to check out all that’s new in food and dining.The latest issue of dish is on sale NOW at all good bookstores and supermarkets – don’t miss it!