Fragrant Steamed Mussels In Vermouth With Herbs And Shallots

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 kg fresh cleaned mussels
• 150 ml vermouth
• 500 ml dry 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

Recipe

• 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!