Fragrant Steamed Mussels in Vermouth With Herbs and Shallots |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. Ingredients:
2 kg fresh cleaned mussels |
150 ml vermouth |
500 ml dry white wine |
1 ounce butter |
1 tablespoon olive oil |
1 garlic clove, peeled and finely minced |
2 -3 pink shallots, peeled and finely diced |
1 tablespoon finely chopped fresh tarragon |
1 tablespoon finely chopped fresh parsley |
salt |
fresh ground black pepper |
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!
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