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Categories:Viewed: 34 - Published at: 8 years ago
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
Method
- 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!
