Directions
- 1Rinse and debeard the mussels.
- 2Dice shallot (or onion).
- 3In a pot, soften the shallot in oil and salted butter.
- 4Add garlic and chilli.
- 5Add 'nduja to infuse the mussels.
- 6Add the mussels.
- 7Add white wine, cover and cook with steam.
- 8Chop tarragon and preserved lemons.
- 9After five minutes, add tarragon, preserved lemons, and a dollop of creme fraiche.
- 10Let it sit for a second.
Ingredients
- 1 net mussels
- 1 shallot
- 1 onion
- 1 oil
- 1 salted butter
- 1 garlic
- 1 chilli
- 1 'nduja
- 1 white wine
- 1 tarragon
- 1 preserved lemons
- 1 creme fraiche
Equipment
knifecutting boardpotspatula
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