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.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 600 g, Cholesterol 65 g, Fat 19 g, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, Sodium 1180 g
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