Vermouth and mirepoix add a special touch to this classic Belgian steamed mussels dish. For authenticity, serve them with hot frites, or fried potatoes.
Prep Time: 20 minutes
Cook Time: 15 minutes
Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon onions, finely chopped
- 1 tablespoon celery, finely chopped
- 1 tablespoon carrots, finely chopped
- 2 medium shallots, sliced thinly
- 1 clove garlic, crushed and chopped
- 1 1/2 teaspoons fresh tarragon, chopped
- 1 1/2 teaspoons fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup vermouth
- 1 cup dry white wine
- 2 pounds mussels, cleaned
Preparation:
In a large skillet, over medium heat, melt the butter and olive oil and sauté the onions, carrots, celery, shallots, and garlic until they are just tender, about 5 minutes. Add the tarragon, parsley, salt, and pepper to the vegetables and cook for 1 minute. Add the vermouth and white wine to the skillet and bring it to a gently simmer. Add the mussels to the wine sauce, turn the heat up a bit, cover, and steam the mussels for 4-9 minutes, until the mussels open. Serve the mussels hot with the wine sauce.
Makes 4 servings.
