Mussels with Vermouth and Tarragon
Steamed Mussels with Vermouth and Tarragon are not only delicious but a quick, inexpensive meal that is so easy to make.
Ingredients
- 2 lbs Fresh mussels (rinsed)
- 2 shallots (chopped)
- ½ cup Vermouth
- 2 tablespoons butter
- 2 teaspoons tarragon (chopped)
Instructions
- Place butter, vermouth, tarragon and chopped shallots in a large pot and bring to a boil over medium heat. Add rinsed mussels and cover. Shake the pot a few times to get the sauce over the mussels.
- Steam for 3-6 minutes until the mussels have opened. Remove mussels to serving bowl and bring shallot mixture to a full boil. Cook for a minute or 2 until it has cooked down and pour over the mussels.
- Do not eat any mussels that don’t open.
Barbara's Notes + Tips
- You can substitute a dry white wine for the vermouth.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 8g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 47mg | Sodium: 378mg | Potassium: 444mg | Fiber: 1g | Sugar: 1g | Vitamin A: 402IU | Vitamin C: 11mg | Calcium: 48mg | Iron: 5mg
