Food & Cooking Recipes Ingredients Seafood Recipes Mussels With Corn, Cherry Tomatoes, and Tarragon 3.1 (18) Serve with lots of crusty bread to sop up every drop of broth. Servings: 4 Mussels cook in a white wine and tarragon broth, along with corn and tomatoes, for an easy-yet-impressive summer meal that will be ready in under 15 minutes. (No, we're not kidding.) Directions 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. Credit: Johnny Miller Cook's Notes Tomato TalkYou don't need cherry tomatoes for this broth—any type will do. (Cut bigger varieties into 1-inch chunks.)