Big Mussels With Garlic And Vermouth Recipes

FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS

Fragrant Steamed Mussels in Vermouth With Herbs and Shallots image

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.

Provided by French Tart

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

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

Steps:

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!

Nutrition Facts : Calories 623.3, Fat 20.4, SaturatedFat 6.3, Cholesterol 155.2, Sodium 1489.4, Carbohydrate 24.2, Fiber 0.1, Sugar 1.2, Protein 60.2

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