Mussels With Tarragon Celery Vinaigrette
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
57
Spice
37
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
White Wine (dry)2 tbsps
Wine Vinegar (white-)1 tsp
Salt1 tsp
Black Pepper1 cup
Extra-Virgin Olive Oil1 cup
Celery (finely chopped)2 tbsps
Tarragon (chopped fresh)Directions:
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
2
(Discard any unopened mussels after 8 minutes
3
) 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
4
Transfer to a bowl
5
Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper
6
Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon
7
Season vinaigrette with salt and pepper
8
Remove mussels from shells and reserve 1 half shell from each mussel
9
Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour
10
Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use
11
Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each
12
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
13
(Discard any unopened mussels after 8 minutes
14
) 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
15
Transfer to a bowl
16
Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper
17
Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon
18
Season vinaigrette with salt and pepper
19
Remove mussels from shells and reserve 1 half shell from each mussel
20
Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour
21
Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use
22
Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each
23
*Available at seafood shops by special request
24
*Available at seafood shops by special request