Mussels with Corn, Cherry Tomatoes, and Tarragon
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
- 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
- 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.
You don't need cherry tomatoes for this broth -- any type will do. (Cut bigger varieties into 1-inch chunks.)
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