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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.

  • servings: 4
Photography: Johnny Miller




  • 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

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.)


  1. Step 1

    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.

  2. Step 2

    Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)

  3. Step 3

    Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.

Whole Living, July/August July/August 2012



Reviews (1)

  • 198500 21 Aug, 2014

    just the most fresh,delicious and easy recipe. By far the most favorful mussels I have made!!