Mussels

1. 1

   heat oil in large pot over medium heat and cook shallot, stirring until tender (about 5 minutes)

2. 2

   Add wine and cook mixture down until it is about half of the original amount

3. 3

   Add tomatoes and corn and cook, covered, until shells have opened (4 to 5 minutes)

4. 4

   Discard any unopened shells

5. 5

   Stir in tarragon, drizzle toast with oil and serve with musses, garnish with tarragon.

* Per serving · 4 servings · Values may vary.

No additional tips available.