Mussels with Corn, Cherry Tomatoes, and Tarragon
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
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.