Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 2 cloves garlic
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil, plus more for the bread
  • 2 shallots, coarsely chopped
  • 2 cups white wine
  • 2 pounds cultivated mussels, scrubbed
  • 2 tablespoons cold unsalted butter
  • 2 tablespoons chopped fresh tarragon leaves
  • 1 baguette, halved lengthwise
Directions
  • Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.

  • Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.

  • Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.


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