You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up every last drop of broth. We love the hint of anise from the tarragon.
Whole Living, July/August July/August 2012
Add to Shopping List
Ingredients
-
3 tablespoons extra-virgin olive oil, plus more for drizzling
-
1 large shallot, finely diced
-
3/4 cup dry white wine
-
8 ounces cherry tomatoes, halved
-
1 cup fresh corn kernels
-
Coarse salt and freshly ground black pepper
-
2 pounds mussels, scrubbed and debearded
-
2 tablespoons chopped fresh tarragon, plus leaves for garnish
-
8 slices crusty bread, toasted
Directions
-
Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture by half. Add tomatoes and corn and cook, stirring, about 1 minute. Season with salt and pepper.
-
Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)
-
Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.
Cook's Note
Tomato Talk
You don't need cherry tomatoes for this broth -- any type will do. (Cut bigger varieties into 1-inch chunks.)
Be the first to write a review.