Mussels With White Wine, Olive Oil, shallots and Tarragon

This dish is bloody fantastic!

There's lots of ways to cook shellfish, but I find this one really easy to make, with simple flavors that leads to spectacular results, in around 25 minutes...

This is my own recipe that I came up with last night, because it's all I had to work with, and it turned out great!

Recipe for two:
2 pounds of fresh mussels that are closed tight!  Washed and hairs/beard removed
2 big shallots, finely chopped
1/2 c parsnip, finely chopped
3 cloves of garlic, finely chopped
2 sprigs fresh tarragon, rough chopped
1/2 bunch fresh flat leaf Italian parsley, rough chopped
1/4 c extra virgin olive oil
1 t paprika
pinch chili flakes & cayenne
2 c white wine
1 c veggie stock
1 T butter
S&P to taste

First wash and scrub the mussels, and remove the hair or beard, and set aside.

In a heavy saucepan that has a lid, ( note use the lid for the mussels only), add the oil and butter, and heat over medium high heat.  When it's hot add the shallots and parsnip, cook until soft, when it's almost done add the garlic (don't brown just soften). when done add the paprika, chili flakes and cayenne and stir to coat everything.

Add the wine and reduce by two thirds, then add the stock and do the same.  Now add the tarragon and half of the parsley, and the mussels.  Stir once and place the lid on, and cook for about two minutes, turn off the heat when half of the mussels have opened, the rest will open by the time you get your bowls out of the oven.  Garnish with rest of the parsley.

Serve with grilled sourdough bread that has been coated with olive oil!

Bon Appetit!  Chef Hobbes