Fragrant Steamed Mussels In Vermouth With Herbs And Shallots

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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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Steps

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Melt the butter with the olive oil in a very large saucepan.

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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.

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Add the tarragon , parsley , salt and black pepper , sweat together for about 1 minute.

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Add the vermouth and wine and then.

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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.

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Steam them until the shells have opened up.

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Serve the mussels in a large bowl with the cooking liquor poured over the top , and discard any mussels that have not opened up.

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Allow 500g per person for a main meal , with bread and frites.

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Make sure there is a bowl on the table to collect the empty mussel shells , plus plenty of napkins !.

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Ingredients

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mussels, vermouth, dry white wine, butter, olive oil, garlic clove, shallots, fresh tarragon, fresh parsley, salt, fresh ground black pepper