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Steamed Mussels with Tomato and Tarragon

Paul Hughson

Steamed Mussels with Tomato and Tarragon recipe by Rick Stein, brought to you by MiNDFOOD.

Steamed Mussels with Tomato and Tarragon

Steamed Mussels is a dish that requires very little cooking time, yet the result is an extremely satisfying, simple and tasty meal.

Serves 2

1kg mussels

2 tbsp extra-virgin olive oil

2 garlic cloves, finely chopped

2 tbsp dry white wine

30g unsalted butter

75g tomatoes, peeled, deseeded

and finely chopped

7g tarragon leaves, finely chopped

salt and pepper, to season

crusty bread (or linguine), to serve

1 Make sure the mussels are tightly closed. If they are fresh farmed ones there is no need to wash them, but if they are showing any signs of grit or sand, wash them in copious amounts of cold water. Remove the beards if necessary.

2 Put oil and garlic in a large saucepan and leave garlic to soften over medium heat for about 1 minute without letting 
it brown. Add mussels, increase heat to high and add wine.

3 Cover saucepan with a lid and cook for 3–4 minutes, shaking the saucepan once or twice during cooking, until all mussels have just opened. Uncover and tip mussels into a colander set over a bowl (reserve liquid). Cover and keep warm.

4 To make sauce, return all but the last 1 or 2 tbsp of the liquid to the saucepan and bring it to a rapid boil. Whisk in butter and add tomatoes and tarragon. Taste the sauce and season with a little salt and pepper if necessary.

5 Return mussels to saucepan and stir well. Divide mussels between warmed bistro-style plates and serve with crusty bread (or a mound of al dente linguine).

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