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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (645g) Recipe makes 4 servings The following items or measurements are not included below: 150 ml vermouth |
||
| Calories 624 | ||
| Calories from Fat 183 | (29%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.4g | 31% | |
| Saturated Fat 6.3g | 31% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 3.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 155mg | 51% | |
| Sodium 1479mg | 61% | |
| Potassium 1766mg | 50% | |
| Total Carbohydrate 24.2g | 8% | |
| Dietary Fiber 0.1g | 0% | |
| Sugars 1.2g | ||
| Protein 60.3g | 120% | |
Fragrant Steamed Mussels in Vermouth With Herbs and Shallots
By: French Tart
Jun 22, 2007
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.
SERVES 4
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 choppped 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 mussles - 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 mussles 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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- Course > Lunch/Snacks
- Course > Main Dish > One-Dish Meal
- Main Ingredient > Seafood > Shellfish > Mussels
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- Cuisine > European > Western > French
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- Preparation > Time to Make > < 15 mins
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Featured Reviews for This Recipe
From: Dr. Jenny
On Jun 22, 2008
This was a great way for me to use up leftover mussels that I had. Loved the fresh garden herbs. Thanks!
From: Chef PotPie
On Jun 2, 2008
This pot of mussels was out of this world! Fabulous flavor and wonderful sauce to dip bread in. I did what Thorston did and added a bit of chopped celery and carrot. I also added 5 huge minced garlic cloves. You must try this if you like mussels! Made during ZWT4. YUM!
From: Thorsten
On Nov 2, 2007
6Oktober2007: What a fantastic start into the mussel season. I knew that this would be great after reading throught the recipe, but it came out super delicious. I used the first mussels from Galicia, which were delicious. I followed the recipe as described here, the description is perfect. Because it is a french recipe I use Noilly Prat as Vermouth and sea salt. As white wine I used a young Chardonnay. I like the fruity notes in combination with the flavour of the galicien mussels. As a side I served oven baked potato wedges. And of cause baguette and white wine. Have enough bread at hand, because the sauce is wonderful. Thank you for a great start into the mussel season. 2November2007: made it again. This time I have added celery and carrot slices to the cooking broth, which added some different flavours. Especially the carrots added a nice sweet touch.
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