Mussels

• 3 tbsp ex. virgin olive oil
• 1 large shallot, finely diced
• 3/4 cup dry white wine
• 8 oz. cherry tomatos halved, or canned diced tomatos or large tomatoes diced
• 1 cup fresh corn kernels (or not)
• course salt and fresh ground pepper
• 2 lb. mussels, scrubbed and debearded
• 2 tbsp fresh tarragon, plus leaves for garnish
• 8 slices crusty bread, toasted

1. heat oil in large pot over medium heat and cook shallot, stirring until tender (about 5 minutes)
2. Add wine and cook mixture down until it is about half of the original amount
3. Add tomatoes and corn and cook, covered, until shells have opened (4 to 5 minutes)
4. Discard any unopened shells
5. Stir in tarragon, drizzle toast with oil and serve with musses, garnish with tarragon.

virgin olive oil, shallot, white wine, tomatos, fresh corn kernels, course salt, mussels, fresh tarragon, crusty bread

Taken from www.epicurious.com/recipes/member/views/mussels-52152821 (may not work)