Rating: 5 stars
5933 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 5933
  • 5,933 Ratings

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 

Tom Colicchio
August 2013

Gallery

© Michael Turek

Recipe Summary

total:
45 mins
Yield:
8 to 10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Suggested Pairing

Minerally Sauvignon Blanc is a nice accompaniment to these vibrant mussels.

Advertisement
Advertisement