Food & Cooking Recipes Ingredients Seafood Recipes Mussels With Corn, Cherry Tomatoes, and Tarragon 3.1 (18) 1 Review Serve with lots of crusty bread to sop up every drop of broth. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Servings: 4 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 Directions 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. Johnny Miller Cook's Notes Tomato TalkYou don't need cherry tomatoes for this broth—any type will do. (Cut bigger varieties into 1-inch chunks.) Originally appeared: Whole Living, July/August 2012 Rate It PRINT