Cooked with leeks, seafood stock, wine, and tarragon, these mussels are aromatic and dreamy but still incredibly easy. We felt like we were out to a nice dinner and it was only Monday!
You might not believe me, but I never cooked mussels before and this was one of the easiest weeknight meals I’ve ever made.
In cooking mussels for the first time, I learned that like lobster and other shellfish, mussels are alive when you buy them and cook in just a few minutes. Are some of your mussels open? They may still be alive and good to eat! First, tap the mussels on the side of the sink. If they slowly close, they’re still good. If they stay open or you aren’t sure, they’re not.Print
Mussels with Leeks and White Wine Tarragon Sauce
An unexpectedly easy dinner option? Mussels. With wine, of course.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 3 servings 1x
- 2 tbsp olive oil
- 1 leek, thinly sliced
- 2 lbs mussels, scrubbed and debearded
- 1 cup seafood stock
- 1/2 cup dry white wine
- 2 tbsp fresh tarragon, chopped
- Heat a heavy pot over medium-high heat. Add oil and leeks and cook until leeks are soft, about 3 minutes.
- Add wine and stock, bring to a boil. Cook until reduced by half. Add mussels and cook 3-5 minutes until mussels have widely opened
- Remove mussels to serving dish with slotted spoon. Discard any mussels that haven’t opened.
- Heat remaining cooking broth and add half chopped tarragon and 2 tbsp butter, stir until butter is melted.
- Top mussels with broth and remaining tarragon. Serve with crusty bread.
If you can buy the mussels scrubbed and debearded, do it. It can be time-consuming.