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Atlantic Spirit Tarragon and Thai Basil Gin Mussels

Posted by
Atlantic Spirit Gin
Posted on
28 Apr 2021
DifficultyIntermediate

This recipe was provided by Atlantic Gin. Inspired by La Mouclade by Alan Davidson.

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Makes4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins
 2 kg Fresh Mussels
 50 g Butter
 1 tbsp Flour
 150 ml White wine
 75 ml Thai Basil Gin
 2 Cloves of Garlic, crushed
 Salt & Pepper
 Egg Yolk
 1 Medium Lemon, juice
 1 tsp Dried Tarragon, heaped
1

Wash and debeard the mussels. Not done it before, take a look here: https://www.epicurious.com/expert-advice/how-to-clean-and-debeard-mussels-article

2

Discard any mussels that are open.

3

Place mussels in a large deep pan over a low flame. Pop on a lid and give it at least 4-5 mins until majority are open. Give a shake regularly.

4

When opened, remove them from heat, take the half shells off. Discard any that are still closed.

5

Strain mussel juices from the pan. If they are from the supermarket they will be grit free, if fresh from the sea you will need to strain the juice through a clean muslin/tea towel.

6

Keep the mussels, each remaining in their half shell, warm in the oven (low heat).

Now for the sauce
7

Melt the butter in a pan, stir in flour over a low heat.

8

Add garlic, tarragon, wine and some of the mussel liquor, enough to produce a thin sauce. After 5-8 mins add the gin. Allow to simmer for another 5mins or so.

9

Season, go easy on the salt if your mussels are fresh. Add the egg yolk to bind the sauce. Add the lemon juice.

10

Put the mussels into the sauce, serve with French fries. Bon Appetit!

Ingredients

 2 kg Fresh Mussels
 50 g Butter
 1 tbsp Flour
 150 ml White wine
 75 ml Thai Basil Gin
 2 Cloves of Garlic, crushed
 Salt & Pepper
 Egg Yolk
 1 Medium Lemon, juice
 1 tsp Dried Tarragon, heaped

Directions

1

Wash and debeard the mussels. Not done it before, take a look here: https://www.epicurious.com/expert-advice/how-to-clean-and-debeard-mussels-article

2

Discard any mussels that are open.

3

Place mussels in a large deep pan over a low flame. Pop on a lid and give it at least 4-5 mins until majority are open. Give a shake regularly.

4

When opened, remove them from heat, take the half shells off. Discard any that are still closed.

5

Strain mussel juices from the pan. If they are from the supermarket they will be grit free, if fresh from the sea you will need to strain the juice through a clean muslin/tea towel.

6

Keep the mussels, each remaining in their half shell, warm in the oven (low heat).

Now for the sauce
7

Melt the butter in a pan, stir in flour over a low heat.

8

Add garlic, tarragon, wine and some of the mussel liquor, enough to produce a thin sauce. After 5-8 mins add the gin. Allow to simmer for another 5mins or so.

9

Season, go easy on the salt if your mussels are fresh. Add the egg yolk to bind the sauce. Add the lemon juice.

10

Put the mussels into the sauce, serve with French fries. Bon Appetit!

Atlantic Spirit Tarragon and Thai Basil Gin Mussels
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