Fragrant Steamed Mussels in Vermouth With Herbs and Shallots

Total Time
15mins
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.

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Ingredients

Nutrition

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!
Most Helpful

5 5

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

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

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!