Fragrant Steamed Mussels in Vermouth With Herbs and Shallots

Recipe by French Tart
READY IN: 15mins




  • Melt the butter with the olive oil in a very large saucepan (one that has a matching lid).
  • 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.
  • Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute.
  • 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.
  • 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.
  • Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up.
  • Allow 500g per person for a main meal, with bread and frites.
  • Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!