Greek-Style Mussels with Aromatic Tarragon and Long Grain Rice

Inspired by my vacation in Lefkada last year, this dish is prepared in my own style. The unbeatable star here is the super aromatic tomato sauce that sets the tone for the whole meal. I added my personal touch by incorporating tarragon, which pairs perfectly with the flavors — simply genius. Traditionally, Greeks use dill, but tarragon elevates this dish beautifully.

🕒 Prep Time: 20 min

🍳 Cook Time: 40 min
🍽️ Servings: 3-4

🥄 Ingredients

1 kg fresh mussels
200 g long grain rice (I used Uncle Ben’s)
200 ml Greek-style tomato sauce
1 medium onion
80 ml dry white wine
2 sprigs tarragon
1 sprig dill
3 tbsp olive oil
Salt, freshly ground black pepper

👩‍🍳 Instructions

Prepare the rice:
Rinse the rice several times until the water runs clear. Cover with cold water and let it soak while you clean the mussels.
Clean the mussels:
Thoroughly clean the mussels and remove the “beards.” Discard any mussels that are open or broken. Drain them in a colander for 10 minutes.
Cook the mussels:
In a large pan with a lid, add the white wine and 50 ml water. Bring to a boil, then add the cleaned mussels. Cover with the lid and simmer for about 5 minutes, shaking the pan occasionally or stirring the mussels gently. The mussels should open, and the liquid they release should be visible on the bottom of the pan.
Remove the mussels:
Using a slotted spoon, transfer the mussels out of the pan.
Prepare the cooking liquid:
Strain the liquid remaining in the pan into a measuring jug (I had about 200 ml). Add water to reach 300 ml total liquid. Stir in the Greek-style tomato sauce.
Shell the mussels:
Remove mussels from their shells, leaving some whole for decoration. Discard any unopened mussels.
Cook the onion and rice:
In a skillet, heat the olive oil and sauté the chopped onion until very soft. Add the strained tomato and mussel liquid mixture and bring to a boil. Simmer with the lid on for 5 minutes.
Add the rice, salt, and a pinch of black pepper. Shake the pan gently to distribute the rice evenly. Cover and cook over medium-low heat for 5 minutes.
Remove the lid, cover the pan with a clean kitchen towel, then put the lid back on. Turn off the heat and let the rice finish cooking in the steam for 20 minutes without lifting the lid. Check that the rice is cooked and adjust seasoning if needed.
Combine and serve:
Gently fold the shelled mussels and chopped herbs into the rice. Serve immediately, garnishing with the reserved mussel shells on top.

💡 Tips

Make sure to discard any unopened or broken mussels for food safety.
Soaking the rice helps it cook evenly with the mussels’ juices.
Tarragon adds a unique, slightly sweet and licorice-like flavor that complements the tomato sauce and seafood perfectly.
Covering the pan with a towel traps steam and ensures fluffy rice.

🎉 Perfect For

Summer dinners and seaside-inspired meals
Seafood lovers looking for an aromatic, comforting dish
Serving at dinner parties for an elegant, Mediterranean flair

📝 Final Thoughts

This Greek-inspired mussel dish with tarragon and long grain rice offers a wonderfully aromatic and balanced meal. The rich tomato sauce and fresh herbs bring out the best in the mussels, while the rice absorbs all the flavors for a comforting yet refined dining experience. Easy to prepare but impressive to serve, this recipe will transport you to the sunny shores of the Mediterranean.