Mussels in Tarragon Tomato Broth

Name: Mussels in Tarragon Tomato Broth
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps butter; 2 stalks celery; 907 grams chicken broth; 1 Tbsp dried basil; 2 Tbsps dried parsley; 2 Tbsps fresh tarragon; 3 garlic cloves; 1 Tbsp fresh ground black pepper; 907 grams mussels; 2 Tbsps olive oil; 1 medium onion; 1 Tbsp dried oregano; 1 teaspoons red pepper flakes; 1 teaspoon salt; 794 grams diced tomatoes; 118 milliliters white wine

Mussels in Tarragon Tomato Broth is a gluten free and primal hor d'oeuvre. This recipe makes 6 servings with 216 calories, 12g of protein, and 11g of fat each. This recipe covers 26% of your daily requirements of vitamins and minerals. A mixture of mussels, parsley, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Ingredients

Servings:

fresh ground black pepper 907grams

mussels 2Tbsps

olive oil 1medium

onion 1Tbsp

dried oregano 1teaspoons

red pepper flakes 1teaspoon

salt 794grams

diced tomatoes 118milliliters

white wine

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.