MUSSELS WITH TARRAGON CELERY VINAIGRETTE
Categories Appetizer Marinate Wheat/Gluten-Free Mussel Celery Tarragon Party Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 10 to 12 hors d'oeuvre servings
Number Of Ingredients 11
Steps:
- 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.)
- 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.
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Rasik PT
[email protected]This recipe is not for beginners. The mussels are difficult to clean and the broth is tricky to make. I would not recommend this recipe to anyone who is not an experienced cook.
Juliet Ndirangu
[email protected]I followed the recipe exactly and the mussels were overcooked. I'm not sure what went wrong.
SALAAR JUTT
[email protected]The mussels were a bit sandy, but the broth was delicious. I'll definitely try this recipe again with fresher mussels.
Azhar Malik
[email protected]This recipe is a bit time-consuming, but it's worth it. The mussels are so tender and the broth is amazing. I highly recommend it!
Jesus Perez
[email protected]I've made this recipe several times and it's always a hit. The mussels are always cooked perfectly and the broth is so flavorful. I love serving it with crusty bread to soak up all the delicious broth.
Monir FF
[email protected]I'm not a big fan of mussels, but I tried this recipe and was pleasantly surprised. The mussels were cooked perfectly and the broth was delicious. I will definitely be making this recipe again.
Wahid Noor
[email protected]This recipe is a great way to impress your guests. The mussels are elegant and the broth is flavorful. I highly recommend it!
Gita Khyaju
[email protected]Easy to follow recipe. The mussels were cooked perfectly and the broth was delicious. I served it with crusty bread to soak up all the yummy broth.
Md Mirammod
[email protected]These mussels were delicious! I love the combination of tarragon, celery, and vinegar. I will definitely be making this recipe again.
Horatio fuselier
[email protected]The mussels were so plump and juicy. The broth was flavorful and the tarragon added a nice touch of freshness.
lawal king
[email protected]I made this recipe for a dinner party and it was a hit! Everyone loved the mussels and the broth. I will definitely be making this recipe again.
Shane Johnston
[email protected]This mussels recipe is a keeper! The combination of tarragon, celery, and vinegar is a perfect balance of flavors. The mussels were cooked perfectly and the broth was delicious.