Mussels With Corn Cherry Tomatoes and 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
Instructions
Mussels With Corn, Cherry Tomatoes, and Tarragon serves 4 original recipe by Martha Stewart.
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