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! ---------------------------------------------------------------------------
Nutrition
Ingredients
