Description
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
- Mussels
- Vermouth
- Dry White Wine
- Butter
- Olive Oil
- Garlic Clove
- Shallots
- Fresh Tarragon
- Fresh Parsley
- Salt
- Fresh Ground Black Pepper
Instructions
- Melt the butter with the olive oil in a very large saucepan
- 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
- 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!