Editor's note: The recipe and introductory text below are reprinted from Andreas Viestad's book Kitchen of Light: New Scandinavian Cooking. Viestad also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
This is a rich, filling way of serving mussels. Make sure to have a lot of good bread to sop up all the juices.
·Norwegian or other Scandinavian aquavit is available in most liquor stores. To make your own "mock" version, add the following spices to a 1-liter bottle of vodka: 2 teaspoons caraway seeds, 1 teaspoon fennel seeds, 2 teaspoons dill seeds, 2 star anise, 1 tablespoon coriander seeds, 1 whole clove, one 1-inch cinnamon stick (optional), and 2 teaspoons cumin seeds (optional). Let stand 2 to 3 weeks, shaking the bottle occasionally, then strain and discard the solids. This infused vodka can be substituted for aquavit in recipes, and is also delicious drunk straight.
·"I have a small farm where I can pick my own mussels by the shoreline," says Viestad. "For store-bought mussels, look for shells that feel heavy in your hand and that close when placed under cold running water. Discards any mussels that won't close or are bruised."
Recipe information
Yield
Makes 2 main-course or 4 to 6 appetizer servings
Ingredients
Preparation
Step 1
Throw out any mussels with cracked shells or that did not close when you scrubbed them.
Step 2
Heat the butter over medium heat in a pot just large enough to hold the mussels. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the thyme, vinegar, fennel seeds, aquavit, and mussels. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.
Step 3
Add the cream to the cooking juices and cook over medium-high heat for 3 minutes, until slightly reduced. Season with salt and a little more minced garlic, if desired. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.
