Tarragon and Vermouth Mussels Recipe
Make the most of mussels in this quick and easy one pot. Use crusty bread to soak up the creamy tarragon sauce for a simple yet impressive starter
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Cooking tools:
- Baking dish
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Slotted spoon
- Ladle
- Serving bowl
- Mixing bowl
- Spoon
- Crusty bread knife
Ingredients
- 2 tbsp olive oil
- 2 long shallots thinly sliced
- ½ a bulb fennel thinly sliced
- 3 cloves garlic thinly sliced
- 100ml dry vermouth
- 1kg mussels cleaned and debearded
- 75ml double cream
- a handful of leaves tarragon roughly chopped
- crusty bread to serve
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