Steamed Mussels with Tarragon + Tomato
In a large pot combine garlic, tomato, white wine, butter, cream and tarragon. Bring to a boil over high heat.
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Cooking tools:
- Pot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Slotted spoon
- Serving bowl
- Ladle
- Colander
- Kitchen towel
Ingredients
- 6 garlic cloves, roughly chopped
- 2 large tomatoes, small dice
- 1 cup dry white wine
- 2 tbsp unsalted butter
- 2 tbsp 35% cream
- 2 bunches tarragon
- 5 lb PEI mussels, rinsed and debearded
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