Try this recipe for tarragon and vermouth mussels, then check out our Thai red curry mussels, 'njuda mussels, miso mussels and more mussels recipes. If you find yourself with leftover tarragon, use it up in our recipes for tarragon butter chicken, courgetti, ricotta and tarragon tarts and mushroom and tarragon lasagne.

Looking for more shellfish ideas? Browse our scallop recipes, lobster recipes, squid recipes, crab recipes and prawn recipes.


  • 2 tbsp olive oil
  • 2 long shallots, thinly sliced
  • ½ a bulb fennel, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 100ml dry vermouth
  • 1kg mussels, cleaned and debearded
  • 75ml double cream
  • a handful of leaves tarragon, roughly chopped
  • crusty bread, to serve


  • STEP 1

    Heat the olive oil in a large casserole over a medium-high heat, add the shallot and fennel with a pinch of salt, and cook for 10 minutes until soft and beginning to caramelise. Add the garlic and cook for another minute before pouring in the vermouth and seasoning well. Bring to the boil, then tip in the mussels and toss really well. Put on the lid and cook for 3-4 minutes, shaking the pan every now and again, until the mussels have just opened. Discard any mussels that remain unopened.

  • STEP 2

    Remove the lid, stir in the cream and scatter in the tarragon. Spoon into bowls and serve with crusty bread.

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Adam Bush Chef Portrait
Adam BushDeputy food editor

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