Mussels with Aquavit, Cream, and Tarragon

• 2 pounds mussels, scrubbed under cold running water and debearded
• 1 tablespoon unsalted butter
• 3 tablespoons finely chopped shallots
• 1 garlic clove, crushed, plus 1 more to taste
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon chopped fresh thyme
• 2 teaspoons tarragon vinegar
• 1 teaspoon fennel seeds
• 1 tablespoon aquavit or brandy
• 2 tablespoons heavy (whipping) cream or creme fraiche
• Fine sea salt

1. Throw out any mussels with cracked shells or that did not close when you scrubbed them.
2. Heat the butter over medium heat in a pot just large enough to hold the mussels.
3. Saute the shallots and garlic for 4 to 5 minutes.
4. Add half the tarragon, the thyme, vinegar, fennel seeds, aquavit, and mussels.
5. Increase the heat to medium-high.
6. Cover and let steam for 6 to 7 minutes, until the mussels have opened.
7. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.
8. Add the cream to the cooking juices and cook over medium-high heat for 3 minutes, until slightly reduced.
9. Season with salt and a little more minced garlic, if desired.
10. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.

mussels, unsalted butter, shallots, garlic, tarragon, thyme, tarragon vinegar, fennel seeds, aquavit, heavy, salt

Taken from www.epicurious.com/recipes/food/views/mussels-with-aquavit-cream-and-tarragon-235000 (may not work)