Name: Tarragon mussels
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram frozen fries; 60 gram butter; 1 (100g) brown onion, finely chopped; 1 clove garlic, crushed; 1/3 cup (80ml) dry white wine; 2 kilogram mussels, scrubbed, bearded; 1 tablespoon finely chopped fresh tarragon

Ingredients

1 kilogram frozen fries

60 gram butter

1 (100g) brown onion, finely chopped

1 clove garlic, crushed

1/3 cup (80ml) dry white wine

2 kilogram mussels, scrubbed, bearded

1 tablespoon finely chopped fresh tarragon

Method

1.Preheat oven to 240°C. Cook fries according to directions on packet.

2.Meanwhile, melt butter in a large saucepan over medium heat. Stir onion over heat until softened. Stir in garlic and cook until fragrant. Add wine and bring to the boil.

3.Add mussels to pan. Simmer, covered, until mussels open. Stir in tarragon and season. Serve mussels with fries.

Some mussels may not open during cooking. You do not have to discard these; just cook a little longer, or carefully prise the shell open with a knife.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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