Steamed Mussels with Vermouth and Tarragon

The generous capacity of the Enamel on Steel Stockpot provides plenty of room for mussels to steam evenly, while allowing the flavorful broth to circulate around the shells. Adding roasted garlic to the sauce creates a mellow, rich flavor that perfectly complements the vermouth and tarragon, while broiling the lemons adds smokiness. Serve with plenty of toasted baguette bread to soak up every last spoonful of broth.

1/2 baguette loaf, sliced

2 lemons, halved

4 tablespoons unsalted butter, divided

3 tablespoons extra virgin olive oil

2 large shallots, finely diced

Kosher salt

1 cup dry vermouth

1 cup seafood stock

1 8-ounce bottle clam juice

1/4 cup roasted garlic cloves

6 pounds mussels, scrubbed and debearded

1/2 cup fresh tarragon, chopped, plus additional for garnish

1/4 cup fresh flat-leaf parsley, chopped

2 tablespoons fresh chives, chopped

Freshly ground black pepper

Preheat a broiler on high heat. Arrange the bread slices and the lemon halves cut side up on a sheet pan. Broil until the lemon halves are charred and softened, and the bread is lightly toasted on both sides (flip the bread halfway through broiling), about 5 minutes. Remove from the oven and set aside.

Heat a large Stockpot over medium heat. Add 2 tablespoons butter and olive oil to the pot and stir until butter is melted. Add the shallot along with a pinch of salt. Sauté until shallot is softened and starting to brown, about 5 minutes.

Add the vermouth, stock, clam juice and roasted garlic cloves, and stir to combine. Bring liquid to a simmer and cook until slightly reduced, about 3-5 minutes. Add the mussels and cover pot with the lid. Steam until all the mussels open, shaking the pot occasionally, about 6-10 minutes. Transfer mussels to a large serving bowl, discarding any mussels that do not open.

Add the remaining 2 tablespoons butter, tarragon, parsley and chives to the liquid in the pot. Stir until butter is melted and sauce is glossy. Season sauce to taste with additional salt and pepper. Pour the sauce over the mussels and garnish with additional tarragon. Serve the mussels with the charred lemon halves and toasted baguette.