2 tablespoons fresh Italian parsley, chopped, plus extra for garnish
Salt and Pepper
Instructions
In a large stockpot, heat the olive oil on medium heat. Saute the onion and shallot until transparent.
Add the garlic and saute until it begins to brown. Add the chopped tomatoes and cook for five minutes, stirring frequently.
Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook until all the mussels have opened, about 6-8 minutes.
Transfer the cooked mussels with a slotted spoon to a separate bowl. Bring the cooking liquid to a simmer and whisk in the butter, cayenne pepper, paprika and tarragon. Season with salt and pepper , to taste. Pour the mixture over the mussels and serve. Garnish with chopped parsley. Serve with crispy garlic cheese toast.
Recipe by Sonoma Christian Home at https://sonomachristianhome.com/2015/03/steamed-mussels-in-white-wine-herbs-with-crispy-garlic-cheese-toast/