Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 502 calorie
- Total Fat
- 19 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 79 milligrams
- Sodium
- 874 milligrams
- Carbohydrates
- 46 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Sugar
- 3 grams
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
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.