Mussels with Garlic and Fines Herbes Recipe

Name: Mussels with Garlic and Fines Herbes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Special Equipment: Coffee filter or cheesecloth; 3 pounds mussels; 1 1/2 cups white wine; 4 shallot lobes, sliced thin; 1 bay leaf; 2 tablespoons olive oil; 2 cloves garlic, sliced thin; 1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs); 1/2 tablespoon chopped chervil leaves (about 4 sprigs); 2 teaspoons chopped tarragon leaves (about 2 branches); 1 teaspoon thinly sliced chive blades (about 3 blades)

Servings: persons

Special Equipment: Coffee filter or cheesecloth
3 pounds mussels
1 1/2 cups white wine
4 shallot lobes, sliced thin
1 bay leaf
2 tablespoons olive oil
2 cloves garlic, sliced thin
1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
1/2 tablespoon chopped chervil leaves (about 4 sprigs)
2 teaspoons chopped tarragon leaves (about 2 branches)
1 teaspoon thinly sliced chive blades (about 3 blades)

1
Clean the mussels: Scrub them well under cold running water.
2
Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
3
In a large pot or deep saute pan, combine the white wine, half the shallot, and the bay leaf.
4
Place the mussels on top and cover with a lid.
5
Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes.
6
You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels.
7
When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad discard them), transfer them to four shallow bowls.
8
Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat.
9
Reduce the mixture slightly; it will condense to an opaque liquid.
10
Taste.
11
If it's too salty, add a little water.
12
Sprinkle the herbs and spoon the sauce over the mussels.
13
Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.

kcal

Calories

Fat

Carbs

Fat Carbs

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Special Equipment: Coffee filter or cheesecloth, 3 pounds mussels, 1 1/2 cups white wine, 4 shallot lobes, sliced thin, and more.

Yes, Mussels with Garlic and Fines Herbes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mussels with Garlic and Fines Herbes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions