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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
Ingredients
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Instructions
- Toss the carrots, tomatoes, onion, and garlic with oil, salt, and pepper.
- Bake at 400° for 15 minutes or until it starts to turn brown.
- Pour in the white wine.
- Transfer into a saucepan.
- Add broth, mussels, and tarragon.
- Bring to a boil.
- Serve with garlic bread or over pasta.