Mussels in Amazing Tarragon Cream Sauce

Von Sip and Feast · 20 Min.

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Zubereitung

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.

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