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:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.