Mussels in Tarragon Tomato Broth

Ingredients

• 2 lbs mussels
• 1 medium onion
• 2 stalks celery
• 3 garlic cloves
• 32 ounces chicken broth
• 2 tablespoons olive oil
• 28 ounces diced tomatoes
• 1/2 cup white wine
• 1 tablespoon dried basil
• 1 tablespoon dried oregano
• 1 tablespoon fresh ground black pepper
• 1 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 2 tablespoons dried parsley
• 2 tablespoons fresh tarragon
• 2 tablespoons butter

Directions

1. 1

   Chop onion and celery and saute in olive oil over medium heat.

2. 2

   Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.

3. 3

   Deglaze the pan with with white wine. Simmer until the wine is reduced by half.

4. 4

   Add chicken broth, tomatoes, and all herbs and spices. Bring to a boil, and allow to simmer for at least 15 minutes. Salt to taste.

5. 5

   While the broth simmers, clean mussels well under cold water to remove any sand and grit.

6. 6

   Add butter and allow it to melt.

7. 7

   Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.

8. 8

   Serve with crusty bread.