Mussels With Corn Cherry Tomatoes And Tarragon Recipes

MUSSELS WITH CORN, CHERRY TOMATOES, AND TARRAGON

Steps:

• 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.

STEAMED MUSSELS WITH CORN AND TOMATOES - CHORROS A LA CHALACA

Steps:

• Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
• Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
• While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
• When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.

MUSSELS WITH AQUAVIT, CREAM, AND TARRAGON

Steps:

• Throw out any mussels with cracked shells or that did not close when you scrubbed them.
• Heat the butter over medium heat in a pot just large enough to hold the mussels. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the thyme, vinegar, fennel seeds, aquavit, and mussels. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.
• Add the cream to the cooking juices and cook over medium-high heat for 3 minutes, until slightly reduced. Season with salt and a little more minced garlic, if desired. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.

MUSSELS WITH SHALLOTS AND TARRAGON

Steps:

• Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. In a 2-quart microwave-safe round glass casserole with a lid combine the wine, the shallots, the zest, the fennel seeds, and the tarragon and microwave the mixture, covered, at high power (100%) for 3 minutes. Stir in the mussels and microwave the mixture, covered, at high power, stirring once every minute and transferring any mussels that are wide open to a bowl and keeping them warm, for 2 1/2 to 4 minutes. Discard any unopened mussels. Return the mussels to the casserole, sprinkle them with the onion, and drizzle them with the oil. Let the mussels stand for 1 minute.