Mussels Cooked in Wine, Cream, and Tarragon

  • Is there anything more tantalizing than wine, shallots, cream, and tarragon dripped deliciously over succulent mussels? The answer is NO! Mussels are a hugely overlooked, inexpensive, and delicious food source. Even better, they're one of the most sustainable meat sources you could possibly choose! You must sop up the salty-sea, winey, tarragon-flavored cream with your favorite gluten-free bread. Slurp it with a spoon, or just drink it from the bowl. Whatever you decide to do, we are confident you’ll find a way to get all the goodness into your belly where it belongs!
  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Serves 6


  • 2 cups dry white wine
  • ⅓ cup minced shallots
  • 1 bouquet garni ( bundle of 2 thyme sprigs, 1 bay leaf, and 8 parsley sprigs), optional
  • 48 mussels, debearded, scrubbed, and rinsed
  • 1 cup heavy cream
  • 2 teaspoons arrowroot (or your choice of thickener)
  • ⅓ cup minced tarragon, or parsley
  • squeeze of lemon juice
  • kosher salt and freshly ground pepper, to taste


  • Combine the wine, shallots, bouquet garni, and a grind of pepper in a large pot. Bring the wine mixture to a boil and cook over high heat for about 5 minutes. Add the mussels, cover tightly with a lid, and cook for about 3-5 minutes more, shaking the pan occasionally to loosen any grit.
  • When the mussels have opened, transfer to a bowl with a slotted spoon, reserving the cooking liquid. Discard the bouquet garni and any unopened shells. Keep the mussels warm.
  • If the liquid has any sand or grit sitting at the bottom of the pot, simply pour off the top liquid into a clean saucepan, leaving the grit behind. If you don’t see any sand or grit, bring the liquid back up to a boil.
  • Mix the cream and arrowroot together in a small bowl, pour it into the boiling liquid, and simmer for 2-3 minutes. Add the minced tarragon, a squeeze of lemon, and a sprinkle of salt and pepper to taste.
  • Divide the mussels into 6 shallow bowls and spoon the sauce over top.