Fragrant Steamed Mussels in Vermouth With Herbs and Shallots

Total Time
Prep 5 mins
Cook 10 mins

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.

Ingredients Nutrition


  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!
Most Helpful

One of my absolutely favorite dish. Made this several times and finally had the chance to review it. Fragrant and delicious. Thank you!

Chef Munkeez May 27, 2012

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

Bergy January 17, 2011

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!

Barb in La Jolla March 23, 2010