Mussels In Tarragon Tomato Broth Recipes

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MUSSELS IN TARRAGON TOMATO BROTH



Mussels in Tarragon Tomato Broth image

This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon.

Provided by SilverOpera

Categories     Clear Soup

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

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

Steps:

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

Nutrition Facts : Calories 303.6, Fat 13.2, SaturatedFat 4.1, Cholesterol 52.6, Sodium 1660.5, Carbohydrate 20.1, Fiber 3.3, Sugar 6.7, Protein 23.4

STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD



Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread image

Provided by Bobby Flay

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 cloves garlic
Salt and freshly ground black pepper
2 tablespoons olive oil, plus more for the bread
2 shallots, coarsely chopped
2 cups white wine
2 pounds cultivated mussels, scrubbed
2 tablespoons cold unsalted butter
2 tablespoons chopped fresh tarragon leaves
1 baguette, halved lengthwise

Steps:

  • Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
  • Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
  • Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.

Nutrition Facts : Calories 502 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 874 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams

STEAMED MUSSELS IN TARRAGON DIJON EMULSION



Steamed Mussels in Tarragon Dijon Emulsion image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 10

4 pounds mussels
2 cups dry white wine
3 chopped shallots
1 bay leaf
2 thyme sprigs
4 tablespoons extra-virgin olive oil
1/4 cup Dijon mustard
3 tablespoons chopped fresh tarragon
Salt
Freshly ground black pepper

Steps:

  • Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear.
  • Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.
  • Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels.
  • Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels.

MUSSELS WITH TOMATO BROTH



Mussels with Tomato Broth image

Categories     Shellfish     Tomato     Quick & Easy     Mussel     White Wine     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 6

3 garlic cloves, finely chopped
1/4 teaspoon dried hot red pepper flakes (optional)
3 tablespoons extra-virgin olive oil
1 cup dry white wine
1 cup tomato sauce
4 pounds mussels (preferably cultivated), scrubbed and beards removed

Steps:

  • Cook garlic and red pepper flakes (if using) in oil in a 6- to 8-quart heavy pot over moderately low heat, stirring, until garlic is pale golden, 1 to 2 minutes. Add wine and boil over high heat 2 minutes. Add tomato sauce and mussels and cook over moderately high heat, covered, stirring occasionally, until mussels just open wide, 6 to 8 minutes. (Discard any mussels that are unopened after 8 minutes.) Serve immediately.

TOMATO-TARRAGON VINAIGRETTE



Tomato-Tarragon Vinaigrette image

Spoon over poached chicken or steamed mussels.

Provided by Molly O'Neill

Categories     condiments

Time 5m

Yield One cup

Number Of Ingredients 6

1 cup tomato juice (see recipe)
2 teaspoons chopped fresh tarragon
2 teaspoons finely chopped shallots
1/2 teaspoon olive oil
1/2 teaspoon salt
Freshly ground pepper to taste

Steps:

  • In a medium-size bowl, combine the tomato juice, tarragon and shallots. Whisk in the olive oil, salt and pepper.

Nutrition Facts : @context http, Calories 36, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 2 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 295 milligrams, Sugar 3 grams

MUSSELS WITH CORN, CHERRY TOMATOES, AND TARRAGON



Mussels with Corn, Cherry Tomatoes, and Tarragon image

You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up every last drop of broth. We love the hint of anise from the tarragon.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 large shallot, finely diced
3/4 cup dry white wine
8 ounces cherry tomatoes, halved
1 cup fresh corn kernels
Coarse salt and freshly ground black pepper
2 pounds mussels, scrubbed and debearded
2 tablespoons chopped fresh tarragon, plus leaves for garnish
8 slices crusty bread, toasted

Steps:

  • Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture by half. Add tomatoes and corn and cook, stirring, about 1 minute. Season with salt and pepper.
  • Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)
  • Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.

Nutrition Facts : Calories 600 g, Cholesterol 65 g, Fat 19 g, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, Sodium 1180 g

STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH



Steamed Mussels with Tomato and Chorizo Broth image

Don't Move a Mussel-Seriously-this one-pot dinner is that easy. Sweet cherry tomatoes, earthy chorizo, and a splash of wine do the heavy lifting.

Provided by Chris Morocco

Categories     Tomato     Low Fat     Kid-Friendly     Low Cal     Dinner     Mussel     Spring     Summer     Tarragon     Bon Appétit     Christmas Eve     Sugar Conscious     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4 Servings

Number Of Ingredients 10

2 ounces dried Spanish chorizo, casing removed, thinly sliced
2 tablespoons olive oil, plus more for drizzling
3 garlic cloves, crushed
1 teaspoon fennel seeds, crushed
1 pint cherry tomatoes, halved
3/4 cup dry white wine
Freshly ground black pepper
4 pounds mussels, scrubbed, debearded
4 thick slices country-style bread, toasted
2 tablespoons chopped fresh tarragon or parsley

Steps:

  • Heat chorizo and 2 tablespoons oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook, stirring, until fragrant, about 1 minute. Add tomatoes and wine and bring to a simmer; season with pepper. Cook until reduced by three-quarters, 6-8 minutes.
  • Add mussels. Cover and cook, stirring occasionally, until mussels open, 6-8 minutes. Discard any mussels that don't open. Drizzle toast with oil. Serve mussels topped with tarragon with toast alongside.

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