Mussels in Tomato and Tarragon

This is a simple yet flavour packed dish perfect for entertaining or a cosy meal. Fresh mussels simmered in a rich tomato, white wine, and garlic broth, finished with fragrant tarragon and parsley. Serve with sourdough for dipping into the delicious sauce and you have a comforting and delicious seafood meal sure to impress.

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Ingredients

Serves 8

• 1.5 kilos fresh mussels, cleaned and de-bearded

• 450g tin chopped tomatoes

• 1/2 cup dry white wine 

• 5 spring onions - sliced

• 3 cloves garlic - roughly chopped

• 2 tbsp extra virgin olive oil

• 1/2 cup  freshly chopped tarragon 

• 1/4 cup freshly chopped flat leaf parsley

METHOD

Pour olive oil into pot large enough to hold mussels with room.  Add spring onion followed by garlic, add tin of tomatoes as soon as spring onion and garlic become opaque, allow to reduce and add wine, reduce a little more and while simmering add mussels and put lid on.

After about five minutes, stir in tarragon. Keep heat on and continue to check until most mussels are open. Just before serving stir in fresh parsley.  Mussels  will continue to open when pot is off heat with lid on.

Serve with plenty of the cooking broth and a slice of fresh sour dough preferably buttered. 

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