Food & Cooking Recipes Ingredients Seafood Recipes Mussels with Corn, Cherry Tomatoes, and Tarragon 3.1 (18) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 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. Ingredients 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 large shallot, finely diced ¾ 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. Johnny Miller Cook's Notes Tomato TalkYou don't need cherry tomatoes for this broth -- any type will do. (Cut bigger varieties into 1-inch chunks.) Rate it Print