© Michael Turek
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 8 to 10

One of the first recipes that star chef Tom Colicchio learned to cook, when he was about 13, was a version of these steamed mussels, packed with tomatoes and fresh tarragon. Slideshow: Recipes for Mussels

How to Make It

Step 1    

In a large saucepan of boiling water, blanch the tomatoes until the skins just start to wrinkle, about 45 seconds. Drain and transfer to a bowl of ice water to cool. Peel the tomatoes and coarsely chop them.

Step 2    

In the large saucepan, heat the 1/4 cup of olive oil until shimmering. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the wine and bring to a boil, then stir in the mussels. Cover and steam until they just start to open. Stir in the tomatoes, cover and cook, shaking the pan, until the mussels are open, 3 to 5 minutes longer; discard any that don’t open. Stir in the vinegar, sambal oelek and chopped tarragon and season with salt and pepper. Pile the mussels and tomatoes in a large serving bowl and pour in the juices from the pan. Drizzle with olive oil, garnish with tarragon leaves and serve with crusty bread.

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