Mussels with Tarragon Celery Vinaigrette
Fresh mussels served with a sophisticated vinaigrette made with hard-boiled eggs, celery, pickled onions, and fresh tarragon. This elegant appetizer marinates the mussels in the flavorful dressing before serving them back in their shells.
Ingredients
- •2 lb mussels (35 to 45; preferably cultivated), scrubbed well and beards removed
- •⅓ cup dry white wine
- •2 whole hard-boiled large eggs
- •2 tablespoons white-wine vinegar
- •¼ teaspoon salt
- •¼ teaspoon black pepper
- •¼ cup extra-virgin olive oil
- •½ cup finely chopped celery
- •½ cup pickled cocktail onions, trimmed and finely chopped
- •2 tablespoons chopped fresh tarragon
- •1 garnish seaweed
Cooking Instructions
- 1.
Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
8 min
- 2.
Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes. Transfer to a bowl.
5 min
- 3.
Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.
10 min
- 4.
Remove mussels from shells and reserve 1 half shell from each mussel. Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour. Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use.
60 min
- 5.
Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
10 min
- 6.
*Available at seafood shops by special request.
