Steamed Mussels with Tarragon
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
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