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.


  • 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


  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.

    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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