Steamed Mussels with Tarragon

Steamed Mussels with Tarragon
Adapted from foodandwine.com
Steamed Mussels with Tarragon

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

PREP TIME

20

minutes

TOTAL TIME

45

minutes

SERVINGS

8

servings

Adapted from foodandwine.com

Ingredients

  • 1 1/2

    pounds tomatoes, cored

  • 1/4

    cup extra-virgin olive oil, plus more for drizzling

  • 2

    large shallots, thinly sliced

  • 1

    cup dry white wine

  • 4

    pounds mussels, rinsed and debearded

  • 3

    tablespoons white wine vinegar

  • 2

    tablespoons sambal oelek or other Asian chile sauce

  • 3

    tablespoons finely chopped tarragon, plus leaves for garnish

  • Kosher salt

  • Freshly ground pepper

  • Crusty bread, for serving

Directions

1) In a large saucepan of boiling water, blanch the tomatoes until the skins just start to wrinkle, about 45 seconds. Drain and transfer to a bowl of ice water to cool. Peel the tomatoes and coarsely chop them. 2) In the large saucepan, heat the 1/4 cup of olive oil until shimmering. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the wine and bring to a boil, then stir in the mussels. Cover and steam until they just start to open. Stir in the tomatoes, cover and cook, shaking the pan, until the mussels are open, 3 to 5 minutes longer; discard any that don’t open. Stir in the vinegar, sambal oelek and chopped tarragon and season with salt and pepper. Pile the mussels and tomatoes in a large serving bowl and pour in the juices from the pan. Drizzle with olive oil, garnish with tarragon leaves and serve with crusty bread. SUGGESTED PAIRING Minerally Sauvignon Blanc is a nice accompaniment to these vibrant mussels.

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