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Tonight’s Dinner: Mussels with corn and tomatoes recipe

Mussels are those wonderful little mollusks that are spectacular when steamed all by themselves. But add a few fresh vegetables, and the mussels gain a whole new flavor.

Mussels and clams, while delicious, only seem to be eaten at restaurants because there is the belief out there that they’re difficult to prepare. But as it turns out, they’re actually one of the easiest. All you need to do is throw them into a small amount of water, steam them for five minutes, and those awesome little shellfish are ready to go. But if you add some fresh vegetables and use wine instead of water for your steam as Whole Living suggests, you get some amazing-tasting mussels that will make you want to eat these shellfish over and over again.

Mussels with corn and tomatoes

Serves 4


  • 1 ear of corn, shucked
  • 3 tablespoons olive oil
  • 1 shallot, minced
  • 3/4 cup dry white wine
  • 8 ounces cherry tomatoes, halved
  • Salt and pepper to taste
  • 2 pounds mussels, scrubbed
  • 2 tablespoons fresh tarragon, chopped


  1. Cut the kernels off the ear of corn and set aside.
  2. Heat the oil in a large pot over medium-high heat. Add the shallots and cook until tender, about three minutes. Add the wine and let cook for about three minutes, or until reduced.
  3. Stir in the tomatoes and corn kernels and let cook for one minute. Stir in the salt and pepper.
  4. Add the mussels to the pot and cook, covered, until the mussels have opened, about five minutes.
  5. Stir in the tarragon. Ladle the mussels into shallow bowls and serve.

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Other mussels recipes

Mussels in aromatic saffron and white wine broth
Mussels steamed in pale ale

Mussels with white bean stew

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