Steamed Mussels with Tarragon

• 1 1/2 pounds tomatoes, cored
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 large shallots, thinly sliced
• 1 cup dry white wine
• 4 pounds mussels, rinsed and debearded
• 3 tablespoons white wine vinegar
• 2 tablespoons sambal oelek or other Asian chile sauce
• 3 tablespoons finely chopped tarragon, plus leaves for garnish
• Kosher salt
• Freshly ground pepper
• Crusty bread, for serving

1. In a large saucepan of boiling water, blanch the tomatoes until the skins just start to wrinkle, about 45 seconds.
2. Drain and transfer to a bowl of ice water to cool.
3. Peel the tomatoes and coarsely chop them.
4. In the large saucepan, heat the 1/4 cup of olive oil until shimmering.
5. Add the shallots and cook over moderate heat until softened, 4 minutes.
6. Add the wine and bring to a boil, then stir in the mussels.
7. Cover and steam until they just start to open.
8. Stir in the tomatoes, cover and cook, shaking the pan, until the mussels are open, 3 to 5 minutes longer; discard any that dont open.
9. Stir in the vinegar, sambal oelek and chopped tarragon and season with salt and pepper.
10. Pile the mussels and tomatoes in a large serving bowl and pour in the juices from the pan.
11. Drizzle with olive oil, garnish with tarragon leaves and serve with crusty bread.

tomatoes, extravirgin olive oil, shallots, white wine, mussels, white wine vinegar, sambal oelek, tarragon, kosher salt, freshly ground pepper, crusty bread

Taken from www.foodandwine.com/recipes/steamed-mussels-tarragon (may not work)