Steamed Mussels With White Wine and Tarragon


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.

Steamed Mussels With White Wine and Tarragon
Photo: Greg DuPree
Hands On Time:
5 mins
Total Time:
10 mins
4 servings


  • 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)


  1. 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.

  2. Using a slotted spoon, transfer mussels to serving bowls; spoon sauce over top. Serve with crusty toasted bread, if desired.

Nutrition Facts (per serving)

290 Calories
14g Fat
10g Carbs
27g Protein
Nutrition Facts
Calories 290
% Daily Value *
Total Fat 14g 18%
Saturated Fat 6g 30%
Cholesterol 86mg 29%
Sodium 891mg 39%
Total Carbohydrate 10g 4%
Total Sugars 1g
Protein 27g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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