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Jim Coleman Recipes

Steamed Mussels with a Tarragon and Scallion Broth

The Ingredients you will need are:

24 Black Mussels, Debearded and Washed
2 Cups of White Wine
1 Cup of Clam Juice
2 Tablespoons of Minced Garlic
2 Teaspoons of Minced Shallots
4 Scallions, White Parts Sliced Lengthwise, and Green Parts Sliced Crosswise
2 Large Tomatoes, Peeled, Seeded and Chopped
2 Bay Leaves
2 Tablespoons Chopped Fresh Tarragon
Juice of One Lemon

Place the mussels, wine, clam juice, garlic, shallots, white parts of the scallions, tomatoes and bay leaves in a large skillet. Cover the skillet and bring the mixture to a simmer over high heat. Simmer for about 5 minutes, or until the mussels have fully opened. Discard any mussels that remain closed. Add the green parts of the scallions, the tarragon, and the lemon juice.

Arrange 6 mussels in each serving bowl. Using a slotted spoon, arrange the tomatoes and scallions in the center of the bowls. Add the broth and serve.

This recipe will serve 4 as an appetizer.

©2005 WHYY