Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt the butter with the olive oil in a very large saucepan (one that has a matching lid). | 2. Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes. | 3. Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute. | 4. Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat. | 5. Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up. | 6. Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up. | 7. Allow 500g per person for a main meal, with bread and frites. | 8. Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	2	kg		1720.0308	73.8013	238.0043	44.8008
vermouth	150			-	-	-	-
white wine	500			-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	1		peeled minced	-	-	-	-
shallot	2 -3		peeled diced	0.0	0.0	0.0	0.0
tarragon	1	tablespoon	chopped	5.31	0.904	0.4099	0.1303
parsley	1	tablespoon	chopped	1.368	0.2405	0.1129	0.03
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.