Coleson Foods, Inc.

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Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes

Kono Mussels

Print Recipe
Mussels on the Half Shell with Roasted Baby Carrots and Grape Tomatoes
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Course Appetizer
Servings
People
Ingredients
  • 12 Kono Mussels on the Half Shell thawed
  • 16 Baby Carrots blanched
  • 16 Grape Tomatoes
  • 8 cloves garlic
  • ½ c Red Onion diced
  • olive oil
  • ½ c White Wine
  • ½ c Chicken Broth
  • 2 Tsp Fresh Tarragon chopped
  • Salt and Pepper to taste
Instructions
  1. Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.  
  2. Bake at 400° for 15 minutes or until it starts to turn brown.
  3. Pour in the white wine.
  4. Transfer into a saucepan.
  5. Add broth, mussels, and tarragon.
  6. Bring to a boil.
  7. Serve with garlic bread or over pasta.

Filed Under: Mussels, Shellfish

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