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Ingredients
| blue mussels: 2 lbs |
| onions: 1 |
| celery: 2 stalks |
| garlic: 3 cloves |
| chicken broth: 2 lbs |
| olive oil: 2 Tbl |
| red tomatoes: 28 oz (diced) |
| white wine: 1/2 cup |
| dried basil (ground): 1 Tbl |
| dried oregano (ground): 1 Tbl |
| black pepper: 1 Tbl (fresh ground) |
| salt: 1 tsp |
| red pepper flakes: 1/2 tsp |
| dried parsley: 2 Tbl |
| fresh tarragon: 2 Tbl |
| salted butter: 2 Tbl |
Mussels in Tarragon Tomato Broth
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
- Chop onion and celery and saute in olive oil over medium heat.
- Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.
- Deglaze the pan with with white wine. Simmer until the wine is reduced by half.
- Add chicken broth, tomatoes, and all herbs and spices. Bring to a boil, and allow to simmer for at least 15 minutes. Salt to taste.
- While the broth simmers, clean mussels well under cold water to remove any sand and grit.
- Add butter and allow it to melt.
- Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.
- Serve with crusty bread.