Mussels in Green Sauce with Asparagus, Rice & Tarragon Leaves

This is the kind of dinner that happens when I want something a little fancy, a little herby, and wildly green — but still low effort.
Mussels in a silky green sauce made with asparagus, garlic, a touch of lemon, and some good olive oil. I serve it over simple rice and add lots (and I mean lots) of fresh tarragon leaves for that subtle anise kick.

And here’s a weird flex: instead of Parmesan, I stirred in some nutritional yeast — and guess what? It totally worked. I know, it sounds suspicious, but the umami was cheffing.

This meal feels elegant, looks impressive, and still checks that comfort box. Plus, you get your greens and your protein in one go. Big win.

Ingredients:

For the mussels:

• 1 kg (2.2 lbs) fresh mussels, cleaned and debearded
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 small shallot or onion, finely chopped
• Juice of ½ lemon
• Salt & pepper to taste

For the green sauce:

• 200 g (about 1 heaped cup) green asparagus, chopped
• 2 cloves garlic
• 1 tbsp olive oil
• ½ cup water or light veggie broth
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast (or Parmesan if preferred)
• Salt to taste
• Optional: a handful of spinach or herbs like parsley for extra green color

To serve:

• Cooked white or brown rice (about 1 cup dry rice = 2–3 servings)
• Fresh tarragon leaves (a generous handful)
• Extra olive oil or lemon zest for finishing

Instructions:

1. Cook the rice

Prepare your rice as usual — fluff and set aside.

2. Make the green sauce

• In a saucepan, heat olive oil and lightly sauté chopped asparagus and garlic until just tender (about 4–5 minutes).
• Add water or broth and simmer for 2–3 more minutes.
• Transfer to a blender. Add lemon juice, nutritional yeast, and salt. Blend until smooth and creamy.
• Optional: throw in a handful of spinach or parsley for even more color. Taste and adjust seasoning.

3. Cook the mussels

• In a deep pan, heat olive oil and sauté garlic and shallots for 1–2 minutes.
• Add mussels and lemon juice, cover with a lid, and steam for 5–7 minutes, or until all mussels have opened. Discard any that remain closed.
• Gently mix in the green sauce and toss to coat the mussels.

4. Plate it up

• Spoon rice into shallow bowls.
• Add the green mussels over the top, making sure to drizzle extra sauce.
• Sprinkle with lots of fresh tarragon leaves and a little lemon zest if you like.
• Finish with a drizzle of olive oil for that glow.

Tips & Variations

• No fresh tarragon? Try basil, dill, or even mint.
• Nutritional yeast gives a cheesy, fermented umami — but Parmesan is always welcome if you’re feeling classic.
• You can make the green sauce ahead — it stores beautifully in the fridge for a day or two.