Steamed Mussels with Tarragon

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INGREDIENTS:

• 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
  

INSTRUCTIONS:

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. Peel the tomatoes and coarsely chop them. I

3. n the large saucepan, heat the 1/4 cup of olive oil until shimmering. Add the shallots and cook over moderate heat until softened, 4 minutes. Add the wine and bring to a boil, then stir in the mussels.

4. Cover and steam until they just start to open. Stir in the tomatoes, cover and cook, shaking the pan, until the mussels are open, 3 to 5 minutes longer; discard any that don’t open.

5. Stir in the vinegar, sambal oelek and chopped tarragon and season with salt and pepper.

6. Pile the mussels and tomatoes in a large serving bowl and pour in the juices from the pan.

7. Drizzle with olive oil, garnish with tarragon leaves and serve with crusty bread.

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Source: Food & Wine Original, Edited by Melinda