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Steamed mussels with tarragon cream recipe
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This is the perfect dish for easy entertaining - fresh, steamed mussels served with a creamy sauce of tarragon, lemon juice and black pepper. See method
Ingredients
- 20g butter
- 1 carrot, diced
- 1 onion, diced
- 2 celery sticks, diced
- 2 garlic cloves, crushed
- 2kg mussels
- 400ml white wine
- 100ml cream
- 15g tarragon, chopped
- 1 lemon, juice only
- crusty bread, to serve
Each serving contains
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Energy
1990kj
477kcal
24%
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Fat
23g
33%
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Saturates
12g
60%
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Sugars
5g
6%
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Salt
2.3g
38%
of the reference intake
Carbohydrate 14.2g
Protein 37.8g
Fibre 1.8g
Method
- Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion and celery and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
- Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
- Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.
See more Mussels recipes