Savory Steamed Mussels with Herb-Infused Vermouth
Indulge in the exquisite flavors of Savory Steamed Mussels with Herb-Infused Vermouth, a delightful twist on the classic French Moules Marinière. This dish showcases the natural sweetness of fresh mussels, enhanced by a rich blend of vermouth and dry white wine. The addition of aromatic herbs like tarragon and parsley pairs beautifully with the delicate seafood, creating a fragrant experience that fills your kitchen with enticing aromas. Ideal for a leisurely lunch or a satisfying dinner, serve these luxurious mussels alongside crusty bread and crispy frites, providing the perfect combination of textures and flavors. Enjoy a meal that is not only delectable but also packed with nutrients, making it a guilt-free indulgence for seafood lovers!
N/A
Servings
300
Calories
11
Ingredients
Ingredients
fresh cleaned mussels
2 kg (cleaned and debearded)
vermouth
150 ml (none)
dry white wine
500 ml (none)
butter
1 ounce (none)
olive oil
1 tablespoon (none)
garlic clove
1 (peeled and finely minced)
pink shallots
2-3 (peeled and finely diced)
fresh tarragon
1 tablespoon (finely chopped)
fresh parsley
1 tablespoon (finely chopped)
salt
to taste (none)
fresh ground black pepper
to taste (none)
Instructions
1
In a large saucepan, melt the butter over medium heat, then add the olive oil.
2
Stir in the minced garlic and finely chopped pink shallots, cooking gently for about 5 minutes until softened but not browned.
3
Sprinkle in the chopped tarragon and parsley, then season with salt and freshly ground black pepper. Sweat this mixture for an additional minute, allowing the herbs to release their fragrance.
4
Pour in the vermouth and dry white wine, stirring to combine and deglaze the pan. Bring the mixture to a gentle simmer.
5
Add the cleaned mussels to the saucepan, ensuring they are evenly distributed. Cover with a lid and increase the heat to high.
6
Steam the mussels for approximately 2 to 8 minutes, shaking the pan occasionally. They are ready when the shells have opened fully.
7
Using a slotted spoon, transfer the opened mussels to a serving bowl, pouring the fragrant cooking liquid over the top.
8
Discard any mussels that remain closed, and serve immediately with crusty bread and crispy frites. Don’t forget to provide a bowl for empty shells and plenty of napkins!
Nutrition Information
5g
Fat
15g
Carbs
45g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Steamed Mussels with Herb-Infused Vermouth?
It is a flavorful twist on the classic French Moules Mariniere, featuring fresh mussels enhanced by vermouth, dry white wine, and aromatic herbs like tarragon and parsley.
How many mussels do I need for this recipe?
The recipe requires 2 kg of fresh mussels that have been cleaned and debearded.
What type of alcohol is used for the steaming liquid?
A combination of 150 ml of vermouth and 500 ml of dry white wine is used to create the base liquid.
How long should I cook the garlic and shallots?
Cook the minced garlic and diced pink shallots gently for about 5 minutes until softened but not browned.
What fresh herbs are needed?
You will need 1 tablespoon of finely chopped fresh tarragon and 1 tablespoon of finely chopped fresh parsley.
How do I know when the mussels are finished cooking?
The mussels are ready when their shells have opened fully, which usually takes 2 to 8 minutes of steaming.
What should I do with mussels that remain closed?
Any mussels that remain closed after the steaming process should be discarded.
What are the recommended side dishes?
This dish is best served alongside crusty bread and crispy frites to enjoy with the fragrant cooking liquid.
How many calories are in one serving?
Each serving contains approximately 300 calories.
Is this a high-protein dish?
Yes, it provides 45g of protein per serving.
What is the fat content of this mussel recipe?
It is a low-fat recipe with only 5g of fat per serving.
How many carbohydrates are in this dish?
There are 15g of carbohydrates per serving.
How many garlic cloves should I use?
One garlic clove, peeled and finely minced, is required.
What type of shallots are best for this recipe?
The recipe specifically calls for 2-3 pink shallots, peeled and finely diced.
What heat setting is used to steam the mussels?
After covering the pan with a lid, increase the heat to high to steam the mussels.
How much butter and oil is needed?
The recipe uses 1 ounce of butter and 1 tablespoon of olive oil.
Do I need to season the dish with salt and pepper?
Yes, salt and fresh ground black pepper should be added to taste while sweating the herbs.
How should the mussels be prepared before cooking?
The mussels must be thoroughly cleaned and debearded.
How do I serve the cooking liquid?
After transferring the mussels to a bowl, pour the fragrant cooking liquid directly over the top of them.
How long do the herbs need to sweat?
Sweat the herbs for an additional minute after they are added to the pan to release their fragrance.
Is this considered a simple recipe?
Yes, it is categorized as a simple recipe and a one-dish meal.
What total number of ingredients are required?
There are a total of 11 ingredients required for this dish.
Is this dish suitable for lunch?
Yes, it is ideal for a leisurely lunch or a satisfying dinner.
What should I provide for diners to manage the shells?
Provide a separate bowl for empty shells and plenty of napkins.
Does the recipe include fiber?
The nutritional data indicates the fiber content is null.
What happens when you add the wine and vermouth?
Adding the liquids allows you to deglaze the pan and create a savory simmering base.
Is this dish healthy?
Yes, it is described as a nutrient-packed, guilt-free indulgence.
How often should I shake the pan while steaming?
The pan should be shaken occasionally during the 2 to 8 minute steaming period.
What is the origin of the inspiration for this dish?
It is inspired by French cuisine, specifically the classic Moules Mariniere.
What defines the flavor profile of this recipe?
It combines the natural sweetness of mussels with a rich blend of vermouth, dry white wine, and aromatic herbs.