Mussels might not be the first thought that comes into your head when you think of Sweden, but there is a long coast line. The Apples and the tarragon gives the dish a Nordic feel.
Another Mussel dish to add to our Repertoire.
INGREDIENTS: Serves 4
1kg Mussels
2 tablespoon butter
2 cox apples cored and sliced
1 shallot finely chopped
200 ml white wine
1 tablespoon chopped tarragon, plus a few whole leaves For garnish
Black pepper
Plenty of crusty bread
METHOD
Clean the mussels. Discard any that do not close.
Melt the butter in a large saucepan over a medium heat. Add the shallots and the apples and sauté 5 minutes until slightly softened. Add the wine, cream, tarragon and the black pepper.
Add the mussels, cover the pan and cook over a medium heat forv5 to 7 minutes. Discard any that don’t open
Garnish with the tarragon, and serve with loads of crusty bread
Original Recipe The Swedish Cookbook By Niklas Exstedt
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