Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Tarragon and vermouth mussels
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
Method
- 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.
