Ingredients

• 2 kg fresh cleaned mussels
• 150 ml vermouth
• 500 ml dry white wine
• 1 ounce butter
• 1 tablespoon olive oil
• 1 garlic clove, peeled and finely minced
• 2 -3 pink shallots, peeled and finely diced
• 1 tablespoon finely chopped fresh tarragon
• 1 tablespoon finely chopped fresh parsley
• salt
• fresh ground black pepper

Instructions

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!