A bowl of mussels is so striking with the purply blue shells and orange meat—it’s a wonder that something so elegant can come together in just ten minutes. This version sticks close to the classics, with a base of butter, shallot, and white wine, plus some fresh tarragon at the end. Serve with toasted bread and more butter, if you want. To make this meal even more filling, you could serve with buttered pasta and steamed asparagus. Pair with a crisp white wine like muscadet or vinho verde.
2 pounds mussels, scrubbed and debearded
3 tablespoons unsalted butter
1 medium shallot, finely chopped
￼½ cup dry white wine
1 tablespoon coarsely chopped fresh tarragon
½ teaspoon kosher salt
¼ teaspoon black pepper
Crusty toasted bread, for serving (optional)
Sat fat 6g
How to Make It
Heat butter in a medium saucepan over medium- high. Add shallot and cook until translucent, about 1 minute. Add mussels and wine; cover and cook until mussels fully open, 3 to 5 minutes (discard any that do not open). Remove from heat and stir in tarragon, salt, and pepper.
Using a slotted spoon, transfer mussels to serving bowls; spoon sauce over top. Serve with crusty toasted bread, if desired.
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