Mussels with Corn, Cherry Tomatoes, and Tarragon

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.