Mussels with Tarragon Cream

by Michelle on January 2, 2010

Well, I’ve gone and done it! I joined Lori at RecipeGirl in her Ten in 10 Challenge!


It’s really quite a simple Challenge and you can adjust the Challenge to your own needs and schedule. Originally, I thought the Challenge was to lose 10lbs in ten weeks but it’s really ten weeks to a healthier life and I need to start working out regularly again. I was so good for almost three years, I worked out four times a week and then sort of fell off the wagon! I’ve had surgery twice in the past two yrs and being my recovery took a little longer then we expected, I just never could seem to return to my workout routine. Well, I’ve got another surgery in my future and I have to start now or possibly wait another year or so! I plan to be back at the gym January 4th and will workout, Monday, Tuesday, Wednesday and Friday of every week until my next surgery! Wish me luck!

Even though I did not join Ten in 10 to lose weight, I’m looking forward to posting at least one Lo-Cal Recipe a week. For my first Lo-Cal Recipe I found one I thought I would like on Weight Watchers, of course I had to adjust it a little to my own taste. The Mussels in Tarragon Cream was good but I thought it was a little too rich. If I was making it again I would still eliminate the Pernod and substitute 2% Milk for the Cream, add 2 tsp of butter and cut down the fresh Tarragon to just 1 TBL.

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Mussels with Tarragon Cream
Recipe adapted from Weight Watchers

2 tsp olive oil
4 medium shallot(s), finely chopped (I skipped)
1 small onion(s), finely chopped (I used 4 green onions, including tops)
1/2 cup(s) water, cold
2 fl oz liqueur, Pernod (I skipped)
1 cup(s) white wine
2 1/2 pound(s) raw mussels, in shell
1/4 cup(s) half-and-half cream
2 Tbsp fresh tarragon, minced
1/4 tsp table salt, or more to taste
1/8 tsp black pepper, or more to taste

Weight Watcher Points: 7
Servings: 4

Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped.

Heat oil in a large heavy pot over medium heat. Add shallots and onions; cook until just wilted, about 3 minutes.

Remove pot from heat and add water, Pernod and wine. Return to heat; simmer for 1 minute.

Add mussels and cover pot. Increase heat to high and cook, shaking pot once or twice during steaming, until mussels open, about 5 to 7 minutes.

Remove mussels from liquid using a strainer or slotted spoon; place them in a large bowl. (Remember to throw away any unopened mussels.)

Boil remaining liquid until it’s reduced to about 1 cup, about 5 minutes. Reduce heat to medium-low; stir in cream, tarragon, salt and pepper. Pour liquid over mussels and serve immediately. Yields about 2 cups per serving.

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Comments

  • Lori E January 2, 2010 at 6:48 pm

    Michelle you have a jumping doggie..how cute is that.
    My husband loves mussels and often orders them when we are out.
    I don’t eat, touch or clean up from shellfish so he is on his own at home. I will show him this one for his repertoire.

  • YankeeQuilter January 2, 2010 at 7:17 pm

    Love mussels but don’t find them in the stores around here much. Best of luck with the Healthier in 10…I’m on a similar road!

  • Cheryl B. January 2, 2010 at 7:40 pm

    Michelle, first off, thanks for coming to our new blog 😀

    Now, let me make sure I’ve got this clear – eating “Mussels” helps turn fat into “muscles”, right? o;-p

    We had six pregancies in six and a half years time, all of which were planned against. I am very literal when I say “they are God’s kids”. Out of that, I had two, lost two, had two.

    I have now had four surgeries in four years time. They have talked about another one :-{

    Brian’s “sister” commented, “let’s see Cheryl, you had six pregnancies in six years, now four surgeries in four years – hey, your 2/3rds of the way done girl” chuckle chuckle.

    It was her chuckling. I’m not so sure.

    I wish you a QUICK recovery this time round!!!!!!!!!!

  • Fresh Local and Best January 2, 2010 at 9:07 pm

    This looks fabulous! I quite like having mussels, especially if it calls for Pernod.

    Best wishes on the surgery!

  • susan January 2, 2010 at 9:45 pm

    Michelle-This does look beautiful and delicious. I am very landlocked and could never find the mussels. Go get’em at the gym!!! I need to follow your lead! Love the new dog at the bottom!

  • Kayte January 2, 2010 at 10:05 pm

    This looks delicious. I am a big fan of musssels, any way you want to cook them! Good luck with your quest…you are so dedicated.

  • Chow and Chatter January 2, 2010 at 10:49 pm

    oh wow looks fabulous, all the best with your goal love Rebecca

  • girlichef January 2, 2010 at 11:10 pm

    Oh, these sound delicious! I haven’t had mussels in forever and the hubs has literally been begging me to make some…better get on the ball! 😀

  • Megan January 3, 2010 at 1:29 am

    THAT’S diet food? Wow – it sure looks good.

    Good luck on your quest – I’ve seen such inspiring posts about the 10 in 10 challenge – so I’ll be cheering you on!

  • Pam January 3, 2010 at 3:00 am

    Oh no, I am a challenge junkie. Off to see what this one is about!

  • Ju (The Little Teochew) January 3, 2010 at 4:36 am

    Coming from an island, I guess I have always taken all the abundance of seafood for granted. I couldn’t agree more on starting the new year light and healthy, and this does look amazing! No one says healthy has to be bland and unappetising. Cheers to you, Michelle!

  • My Carolina Kitchen January 3, 2010 at 12:48 pm

    Mussels are one of our favorites. We actually had them a couple of night ago. We used the heavy cream but will take your suggestions and use half and half next time. We like Pernod, but it’s one of those flavors that you either love or hate. The tarragon sounds good in it also.

    Good luck on your resolutions. year. We too are off trying a healthy year too, full of exercise and healthy eats.
    Sam

  • The Quintessential Magpie January 3, 2010 at 2:10 pm

    Michelle, this looks fabulous! Oh, my, my, my! I am now craving mussels at 9:00 a.m.! Thanks a lot! 😉

    And exercise? Oh, dear friend, I will hold you close at heart for this. It is not one of my favorite things. I did, however, lose five pounds over the holidays. An historic first! Not one goodie (chocolate or sugary) passed my lips. I also cut out some other things that are heavy in carbs. Butter? Never! 😉

    XO,

    Sheila

  • Joanne January 3, 2010 at 2:21 pm

    Way to grab the bull by the horns and just do it! It’s never a bad time to get healthy. And why not do it with good food? This sounds delicious.

  • Kim January 4, 2010 at 7:45 am

    Good luck to you with the challenge and the upcoming surgery. The mussels sure do look pretty.

  • SavoringTime in the Kitchen January 4, 2010 at 4:09 pm

    Sounds like a wonderful way to start the New Year, Michelle! I fell off the exercise wagon too with the hectic holidays and now being sick for over a week. I can’t wait to get back to a regular routine again.

    I love mussels cooked just about any way but this recipe sounds wonderful with the tarragon.

  • […] to admit, I’m surprised at how tasty some of the low calorie recipes have been so far. The Mussels with Tarragon Cream I made last week was very good and this week I made another Weight Watchers recipe, Easy Fried Rice […]

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