Fragrant Steamed Mussels In Vermouth With Herbs And Shallots - cooking recipe

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

Preparation

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!