MUSSELS In AMAZING Tarragon CREAM SAUCE

By Sip and Feast · 20 min

Ingredients

Instructions

1. Bring the water and vermouth to a boil.
2. Add the mussels, cover and cook until they open, about 3 minutes. Remove them to a bowl and reserve the cooking liquid.
3. In the same pan, dried off, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium-low heat. Sauté the shallots until translucent, about 3 minutes, then add the garlic and cook 2 minutes more.
4. Add the reserved cooking liquid and turn the heat to medium-high.
5. After 2 minutes, add the remaining butter, then the heavy cream once melted.
6. Add the tarragon and simmer the sauce for a couple of minutes. Add the mussels and coat well.
7. Taste and adjust the salt and pepper. Serve with crusty bread.

Summarized from Sip and Feast's video. Watch it for the details.

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