Mussels with Corn, Cherry Tomatoes, and Tarragon

3 tablespoons extra-virgin olive oil, plus more for drizzling

1 large shallot, finely diced

¾ 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.

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