Mussels Sautéed with Tarragon and White Wine with a Fennel Salad


(Serves 4)


1 tablespoon garlic, chopped

2 tablespoons olive oil

1 leek, julienned

½ lemon, juiced

1 cup white wine

1 pound mussels, scrubbed beards removed

2 tablespoons tarragon, chopped, divided

2 fennel bulbs, sliced thin

salt and pepper to taste



In a large saucepan, on high heat add olive oil and garlic. Sauté until fragrant. Add leeks and sauté for 1 minute, add lemon juice and white wine and bring to a boil. Reduce by half, lower heat to medium and add mussels, 1 tablespoon tarragon, toss well and cover. When mussels have opened remove and keep warm.

Reduce liquid by half and season with salt and pepper to taste. Place fennel in a bowl, add mussel liquid and remaining tarragon, toss well.

To serve, remove top shell of mussels. Mound fennel mixture in center of plate and place mussels around.
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