Steamed Mussels With Tarragon Cream Recipe

Name: Steamed Mussels With Tarragon Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 g butter; 1 carrot; 1 onion; 2 sticks celery; 2 garlic cloves; 2 kg mussels; 400 ml white wine; 100 ml cream; 15 g tarragon; 1 lemon; bread

Servings: persons

20 g butter
1 carrot
1 onion
2 sticks celery
2 garlic cloves
2 kg mussels
400 ml white wine
100 ml cream
15 g tarragon
1 lemon
bread

1
Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
2
Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
3
Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 20 g butter, 1 carrot, 1 onion, 2 sticks celery, and more.

Yes, Steamed Mussels With Tarragon Cream 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.

Steamed Mussels With Tarragon Cream

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