Mussels with Corn, Cherry Tomatoes, and Tarragon

(18)
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

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

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

    dinner-steamed-mussels-1482-mbd108710.jpg
    Johnny Miller

Cook's Notes

Tomato Talk
You don't need cherry tomatoes for this broth -- any type will do. (Cut bigger varieties into 1-inch chunks.)

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