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+ servings
Steamed Mussels in White Wine Tarragon Broth--so easy

Steamed Mussels in White Wine Tarragon Broth

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This is one of the easiest romantic recipes you'll ever try! And it's one that's sure to impress. Steaming Mussels in White Wine takes one pot, 10 minutes or less to cook and makes it's own impressive presentation. 
Course Main Course
Cuisine French
Diet and Health gluten-free, healthy-ish, low fat
Seasonal Valentine's Day
Ingredient mussels
Prep Time 8 minutes
Cook Time 10 minutes
Total Time 18 minutes
Servings 2
Author Amy Reiley

Ingredients

  • 1 pound mussels
  • 1 tablespoon olive oil
  • 1 clove garlic minced
  • 1 cup dry white wine
  • 1 tablespoon butter
  • 1 tablespoons tarragon finely chopped
  • crusty bread for dipping

Instructions

  • Remove beards from mussels, then rinse, discarding any mussels that don’t shut when tapped.
  • Heat the olive oil in a stock pot. Add the garlic and sauté for 30 seconds.
  • Pour in the white wine and bring to a boil.
  • Reduce to a simmer and add the mussels. Cover and cook until the mussels have opened, about 6 minutes, making sure to keep the lid tightly on the pot.
  • Remove the mussels from the pot, discarding any that have not opened. Set aside.
  • Add the butter and tarragon to the pot, stirring until butter is completely melted.
  • Pour broth over mussels and serve with a side of crusty bread.