Spicy Vermouth Tarragon Mussels
Serves 6 as an appetizer
- Olive oil for drizzling
- 2 shallots minced
- 4 cloves garlic minced
- 2 tsp Calabrian chilis more to taste
- 2 pounds mussels scrubbed clean and de-bearded*
- ½ cup dry vermouth or dry white wine
- ¾ cup heavy cream
- ¼ cup chopped fresh tarragon
- ¼ cup chopped fresh parsley
- 2 Tbsp sliced chives
- Kosher salt and black pepper to taste
- Sourdough toast for serving
- Lemon wedges for serving
- Coat the bottom of a medium pot with olive oil and heat over medium heat until hot. Add in shallots and garlic and cook until softened about 3-5 minutes.
- Add in chilis and cook for about 30 seconds more.
- Add in cleaned mussels and deglaze with vermouth. Bring to a boil and cover.
- Reduce heat to medium-low and steam until all the mussels have opened, about 4-6 minutes. If any mussels refuse to open, throw them out as they are most likely dead.
- Remove mussels from the sauce and set aside.
- Add in cream and simmer for 2-3 minutes to incorporate and warm the cream.
- Stir in tarragon, parsley, and chives. Season to taste with salt and pepper.
- Return mussels to the hot sauce and stir to coat.
- Serve with sourdough toast and lemon wedges.
*To clean the mussels, I just rinse them under cold water and scrub them with a clean scrubby. I also pull out the “beards” which are the hairy-looking stings on the side of the mussel. Not all mussels will have beards to remove.
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