Cooking Index - Cooking Recipes & IdeasMussels With Root Vegetables, Thyme And Vermouth Cream Recipe - Cooking Index

Mussels With Root Vegetables, Thyme And Vermouth Cream

Mussels have gained a lot of appreciation in recent years, and are no longer just "those blue things that grow on rocks and pilings." Who'd have thought they'd be so delicious! Like clams, mussels are commonly steamed with white wine, garlic and fresh herbs, but you'll love this variation with aromatic, earthy vegetables and a splash of vermouth.

Type: Fish, Shellfish
Courses: Main Course
Serves: 2 people

Recipe Ingredients

2 tablespoons 30mlButter
1/4 cup 36g / 1.3ozMatchstick-cut or small-diced parsnips
1/4 cup 36g / 1.3ozMatchstick-cut or small-diced leeks
1/4 cup 15g / 0.5ozMatchstick-cut or small-diced red onion
1/4 cup 27g / 1ozMatchstick-cut or small-diced celery
1 1/2 lbs 681g / 24ozLive blue mussels - (to 2 lbs) - scrubbed, debearded
1/3 cup 78mlDry vermouth
1/2 cup 118mlHeavy cream
1 tablespoon 15mlChopped fresh thyme
  Fennel sprigs or celery leaves - for garnish
  Lemon wedges - (optional)

Recipe Instructions

Melt the butter in a large pot over medium heat, then add the vegetables. Lightly saute, stirring, until they just begin to soften, 1 to 1 1/2 minutes.

Add the mussels. Increase the heat to high, add the vermouth and bring to a boil. Add the cream and thyme. Cover and cook until the mussels open, 3 to 4 minutes; discard any mussels that do not open.

Transfer the mussels, vegetables and broth to serving bowls, garnish with fennel sprigs and serve with lemon wedges for squeezing.

This recipe yields 2 to 4 servings.

Simply Seafood (recipe archive) at


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.