Fragrant Steamed Mussels in Vermouth With Herbs and Shallots

French Tart's Note:

I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere. The vermouth adds a complex and sweet taste to these mussels, and the tarragon compliments the vermouth perfectly. These mussels really are fragrant - the whole kitchen is perfumed with the sweet and aromatic smell whilst they are steaming! Serve with good bread and frites (French fries) for a delicious main meal or luncheon dish.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 2 kg fresh cleaned mussels
• 150 ml vermouth
• 500 ml dry white wine
• 1 ounce butter
• 1 tablespoon olive oil
• 1 garlic clove , peeled and finely minced
• 2 -3 pink shallots , peeled and finely diced
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh parsley
• salt
• fresh ground black pepper

Directions:

1. Melt the butter with the olive oil in a very large saucepan (one that has a matching lid).
2. Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes.
3. Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute.
4. Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat.
5. Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up.
6. Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up.
7. Allow 500g per person for a main meal, with bread and frites.
8. Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!

Reviews

[Bergy]

Another winner of a recipe. The combination of Vermouth & tarragon melded with parsley, shallots, garlic & white wine make this a taste sensation. We love mussels and thisrecipe was special Thanks for another great recipe FT

[Barb in La Jolla]

LOVED these mussels! I did change them a little because the ones I had in Paris had Pernod in them, so I added about 2 Tbls. of same, a julienne of anise root and a couple of shakes of chili flakes. Really delicious. By the way, the second time I made these, I was out of Pernod, so I used about 2 tsp. Anise flavoring- they were great!

[Dr. Jenny]

This was a great way for me to use up leftover mussels that I had. Loved the fresh garden herbs. Thanks!