Ingredients for Mussels In Tarragon Tomato Broth
- 2 pounds mussels
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- Garlic Cloves
- 1 cup chicken broth
- 2 tablespoons olive oil
- Diced Tomatoes
- 1/2 cup dry white wine
- Dried Basil
- Dried Oregano
- Fresh Ground Black Pepper
- salt to taste
- Red Pepper Flakes
- Dried Parsley
- Fresh Tarragon
- 2 tablespoons butter
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How to Make Mussels In Tarragon Tomato Broth
- Chop 1/2 cup onion and 1/2 cup celery and sauté in 2 tablespoons olive oil over medium heat until softened (about 5 minutes).
- Mince 2 cloves garlic and add to the celery and onions.
- Continue to cook for 2 minutes, stirring constantly, until onions are translucent and fragrant.
- Deglaze the pan with 1/2 cup dry white wine, scraping up any browned bits from the bottom of the pan.
- Simmer until the wine is reduced by half (about 3 minutes).
- Add 1 cup chicken broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 teaspoon dried thyme, 1/2 teaspoon dried oregano, and 2 tablespoons fresh tarragon, chopped.
- Bring to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
- Season generously with salt and freshly ground black pepper to taste.
- While the broth simmers, scrub 2 pounds mussels vigorously under cold running water to remove any sand or grit; discard any that are broken or open and don't close when tapped.
- Add 2 tablespoons butter to the simmering broth and allow it to melt.
- Over medium heat, add the mussels to the boiling broth.
- Cover and cook for 2-3 minutes, or until all mussels have opened. Discard any that remain closed.
- Serve immediately with crusty bread for dipping.
Nutrition Information (Approximate per serving)
Sodium
69 g
Sugar
26g
Fat
20g
Carbs
6g
