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Explore 55 recipes, 2 articles, 3 galleries, 34 videos, and more

Mussels with Corn, Cherry Tomatoes, and Tarragon

  • 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

Steamed Mussels with Corn and Cherry Tomatoes

Other Ideas:
Cherry tomatoes, Corn
This pescatarian and dairy-free main course of mussels provides the same amount of high-quality protein as red meat but with much less fat. Chopped fresh tarragon, naturally sweet corn, and bright cherry tomatoes add additional vitamins, nutrients, and flavor.

Mussels with White Wine and Butter


Grilled Mussels with Herb Butter

Time:25 mins

Asian Steamed Seafood, Part 1


Steamed Mussels with Wine and Saffron


Paellya, A Paella Jambalaya Fusion



  • 12 bone-in, skin-on chicken thighs (about 5 pounds)
  • 3 tablespoons olive oil
  • 2 teaspoons paprika
  • 4 large tomatoes
  • 1 large red bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 1 large green bell pepper, cut into quarters, stemmed, seeded, and ribs removed
  • 2 teaspoons saffron
  • Coarse salt and freshly ground pepper
  • 4 cups homemade or store-bought chicken stock, warmed
  • 1/3 cup cognac
  • 1 pound pork tenderloin, trimmed and cut into 1-inch cubes
  • 1 large white onion, chopped
  • 2 tablespoons finely chopped garlic
  • 1 1/4 pounds calamari, cleaned and cut crosswise into 1/2-inch rings
  • 12 jumbo shrimp, peeled and deveined
  • 1 1/2 pounds short-grain white rice
  • 16 littleneck clams, scrubbed
  • 18 mussels, scrubbed
  • 2 cups fresh or frozen peas
  • 1/2 pound blanched haricot vert, trimmed and cut into 1 1/2-inch pieces
  • 1/2 cup fresh flat-leaf parsley, chopped, for serving
  • Lemon wedges, for serving

Moules Provencal

Time:20 mins
  • 4 pounds mussels
  • 1/4 cup olive oil
  • 1 bunch scallions, thinly sliced
  • Pinch fennel fronds, chopped
  • 4 cloves garlic, thinly sliced
  • 2 medium tomatoes, chopped
  • Pinch crushed red pepper
  • 1 cup dry vermouth
  • 2 sprigs thyme
  • 2 sprigs fresh parsley, chopped
  • Coarse salt and freshly ground black pepper
  • Leaves from 4 sprigs fresh basil, sliced
  • Crusty bread, for serving