Steamed Mussels Recipe
garlic tarragon beurre blanc on a bread bowl
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Ingredients
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Mussels
Garlic Tarragon Beurre Blanc
Bread Bowl
Method
Mussels Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Remove the beards (the fibrous threads) from the mussels.
- 2
Steam the Mussels
In a large pot, combine water and white wine. Bring to a simmer over medium heat. Add the cleaned mussels to the pot, cover, and steam for about 5-7 minutes, or until the mussels open. Discard any mussels that remain closed after cooking.
Garlic Tarragon Beurre Blanc Preparation
- 3
Make the Beurre Blanc
In a small saucepan over medium heat, melt 1 tablespoon of the butter. Add the minced shallots and garlic, sauté until soft and fragrant, about 2-3 minutes. Add white wine vinegar and reduce by half.
- 4
Finish the Sauce
Lower the heat and gradually whisk in the remaining butter, a few pieces at a time, until the sauce is smooth and emulsified. Stir in chopped tarragon, salt, and freshly ground black pepper. Keep warm.
Bread Bowl Preparation
- 5
Prepare the Bread Bowl
Cut the top off the bread loaf and hollow out the inside to create a bowl. Reserve the bread pieces for serving.