Mussels with Tarragon Celery Vinaigrette
Mussels with Tarragon Celery Vinaigrette is a flavorful Continental Global Delicacies dish prepared with quality ingredients. 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.).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCook 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.).
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.
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.
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.
Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
*Available at seafood shops by special request.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.