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.

Skip to Next Recipe

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!