* PLUS Cooking time: 16 minutes
coarsely chopped fresh
Scrub mussels and remove beards. Discard any that are open. Mince garlic. Pour wine and clam juice into a large wide saucepan over medium-high heat. Stir in garlic, butter and tarragon. Boil, uncovered, stirring occasionally, until liquid is reduced by half, 6 to 8 minutes. Meanwhile, coarsely chop tomatoes. Stir in tomatoes, basil, salt and pepper. Cook, uncovered, stirring often, until tomatoes begin to soften, 4 minutes.
Stir in mussels. Cover and cook, stirring once, until mussels have opened, 6 minutes. Discard any mussels that haven’t opened. Taste sauce. Add more seasonings, if needed. Spoon mussels into bowls. Ladle sauce overtop. Serve with crusty bread for dipping.
Nutrition (per serving)
Fragrant tarragon perfumes delicate mussels in this classic French dish.