garlic cloves, roughly chopped
large tomatoes, small dice
cup dry white wine
tbsp unsalted butter
tbsp 35% cream
lb PEI mussels, rinsed and debearded
In a large pot combine garlic, tomato, white wine, butter, cream and tarragon. Bring to a boil over high heat.
Once boiling, add mussels and cover with a lid. Keep heat on high and do not remove lid until steam is coming out of the sides, 5 – 10 minutes.
Once mussels have opened, they are ready to serve. Discard any mussels that have not opened. Use a slotted spoon to remove mussels from the pot and transfer to a serving bowl, alongside a small ladle to serve the broth.
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