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Home Recipes
Lunch

Mussels With Corn, Cherry Tomatoes, and Tarragon

Mussels cook in a white wine and tarragon broth, along with corn and tomatoes, for an easy-yet-impressive summer meal that will be ready in under 15 minutes. (No, we're not kidding

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

Direction :

    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.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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