Mussels in Tarragon Tomato Broth
Dive into the coastal flavors of this Mussels in Tarragon Tomato Broth, a gourmet dish that's surprisingly simple to prepare. Tender, briny mussels are gently steamed in a fragrant broth of crushed tomatoes, dry white wine, and vegetable or seafood stock, enhanced with aromatic shallots, garlic, and a burst of fresh tarragon. A hint of red pepper flakes adds subtle heat, while a squeeze of lemon brings a bright, citrusy finish. The dish comes together in just 35 minutes, making it perfect for a cozy weeknight dinner or an elegant dinner party centerpiece. Serve with crusty bread to soak up every drop of the rich, savory broth, and garnish with chopped parsley for a touch of freshness. This recipe is a must-try for seafood lovers and is sure to impress with its vibrant flavor profile and inviting presentation!
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Recipe Information
Ingredients
- 2 pounds live mussels
- 2 tablespoons olive oil
- 2 shallots, finely chopped
- 4 garlic cloves, minced
- 1 14-ounce can crushed tomatoes
- 1 cup vegetable or seafood stock
- 1 cup dry white wine
- 2 tablespoons fresh tarragon, chopped
- 0.5 teaspoons red pepper flakes
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped (optional garnish)
- 1 loaf crusty bread, for serving
Instructions
Rinse the mussels under cold running water. Discard any that are cracked or remain open after tapping lightly. Remove the beards by pulling them off with your fingers or a small knife. Set aside.
In a large pot, heat olive oil over medium heat.
Add the chopped shallots and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, stirring constantly to prevent burning.
Stir in the crushed tomatoes, vegetable or seafood stock, and dry white wine. Bring to a gentle simmer.
Add the chopped tarragon, red pepper flakes, salt, and pepper. Stir well to combine and let the broth simmer for 5-7 minutes to blend the flavors.
Increase the heat to medium-high and add the cleaned mussels to the pot. Cover with a tight-fitting lid and cook for 5-7 minutes, or until the mussels have opened. Shake the pot occasionally to help them cook evenly.
Discard any mussels that remain unopened after cooking.
Taste the broth and adjust seasoning if needed.
Serve the mussels in shallow bowls, ladling the flavorful broth over them. Garnish with fresh parsley if desired.
Serve immediately with lemon wedges on the side and crusty bread for dipping.
Nutrition Facts
Calories |
3480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.7 g | 123% | |
| Saturated Fat | 22.8 g | 114% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 8517 mg | 370% | |
| Total Carbohydrate | 353.5 g | 129% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 26.0 g | ||
| Protein | 267.3 g | 535% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 988 mg | 76% | |
| Iron | 55.5 mg | 308% | |
| Potassium | 5274 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
