Mussels Sautéed with Tarragon and White Wine with a Fennel Salad
From Rob Citto, Resident Chef, Publix Apron's Cooking School, Tallahassee
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.