Mussels With Summer Tarragon Butter Recipe
I traveled to the Côte d’Azur two summers ago to meet my partner who was working there, and I think I ate mussels 7 days in a row. It’s the only thing I ever want in the summer: a big bowl of mussels with a glass of rosé on a patio. If I can do that in France, it’s a bonus.
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Ingredients
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Mussels and Sauce
Method
Cooking Instructions
- 1
Prepare the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
- 2
- 3
Add Wine and Mussels
Pour in the white wine and bring to a simmer. Add the cleaned mussels to the pot, cover with a lid, and cook for about 5-7 minutes, or until the mussels have opened.
- 4
Finish the Sauce
Remove the pot from heat and stir in the tarragon leaves, lemon juice, salt, and pepper to taste.
- 5
Serve
Transfer the mussels to a serving bowl, pour the sauce over them, and garnish with fresh parsley. Serve immediately with crusty bread and a glass of rosé.
