Appetizer - Mussels with Aquavit, Cream, Tarragon

Serves 4-6 as first course, 2 as main course

1 T unsalted butter
3 T finely chopped shallot (1 med)
1 garlic clove, smashed
1 t fennel seeds
1 t chopped fresh thyme
1 T aquavit or brandy
2 t tarragon white wine vinegar
1 T chopped fresh tarragon
2 lb. mussels, scrubbed and beards removed
2 T heavy cream or creme fraiche

Heat butter in 4-5 qt. heavy pot over mod heat until foam subsides, then cook shallot and garlic, stirring until shallot is golden, 2-3 mins. Add fennel seeds thru vinegar and 1/2 T tarragon and mussels and cook, covered, over mod high heat until mussels just open wide, checking frequently after 3 mins and transferring opened mussels with slotted spoon to serving bowl. Discard any that do not open in 6 mins. Add cream to cooking liquid and simmer, uncovered, until reduced to 1/4 cup, about 1 min. Season with s & p, pour over mussels and sprinkle with remaining tarragon.