How To Make Moules Mariniere With Cream & Tarragon | Grande Cuisine Academy

white wine

🥗Healthier: non-alcoholic white wine

💰Cheaper: chicken broth

Non-alcoholic wine provides similar acidity without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and adds flavor.

Check mussels for freshness: tap open mussels to see if they close; discard any that do not close.

Remove beards from mussels by pulling them out.

Scrape off any barnacles or sea creatures from the mussels with a knife.

Wash mussels to remove grit and any remaining debris.

Melt butter in a pan with a tight-fitting lid.

Add shallots and garlic to the melted butter and gently sweat them without coloring.

Add cleaned mussels and Noilly Prat vermouth to the pan.

Cover the pan with the lid and shake it to help steam the mussels open.

After 4-5 minutes, strain the mussels into a bowl and reserve the cooking liquor.

Return the cooking liquor to the heat and add fresh cream to it.

Check for any mussels that did not open and discard them.

Add cold butter to the sauce to thicken it and give it shine.

Coat the mussels with the sauce and serve with crusty bread.

Garnish with finely chopped tarragon before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens