Mussels In Tarragon Tomato Broth

• 2 lbs mussels
• 1 medium onion
• 2 stalks celery
• 3 garlic cloves
• 32 ounces chicken broth
• 2 tablespoons olive oil
• 28 ounces diced tomatoes
• 1/2 cup white wine
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon fresh ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons dried parsley
• 2 tablespoons fresh tarragon
• 2 tablespoons butter

1. Chop onion and celery and saute in olive oil over medium heat.
2. Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.
3. Deglaze the pan with with white wine. Simmer until the wine is reduced by half.
4. 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.
5. While the broth simmers, clean mussels well under cold water to remove any sand and grit.
6. Add butter and allow it to melt.
7. Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.
8. Serve with crusty bread.

mussels, onion, stalks celery, garlic, chicken broth, olive oil, tomatoes, white wine, basil, oregano, fresh ground black pepper, salt, red pepper, parsley, fresh tarragon, butter

Taken from www.food.com/recipe/mussels-in-tarragon-tomato-broth-303374 (may not work)