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Steamed mussels with tarragon cream recipe

1 rating

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

Serves 4
5 mins to prepare and 25 mins to cook
477 calories / serving

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

Energy
1990kj
477kcal 24%
Fat
23g 33%
Saturates
12g 60%
Sugars
5g 6%
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