Mussels with Tarragon Celery Vinaigrette

Name: Mussels with Tarragon Celery Vinaigrette
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 10
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 118 milliliters finely chopped celery; 79 milliliters dry white wine; 2 Tbsps chopped fresh tarragon; 2 larges hard-boiled large eggs; 907 grams mussels (35 to 45; preferably cultivated), scrubbed well and beards removed; 59 milliliters extra-virgin olive oil; 118 milliliters pickled cocktail onions, trimmed and finely chopped; 0 teaspoons salt; 10 servings Garnish: seaweed; 2 Tbsps white-wine vinegar

Mussels with Tarragon Celery Vinaigrette might be just the hor d'oeuvre you are searching for. Watching your figure? This gluten free, dairy free, and primal recipe has 119 calories, 7g of protein, and 8g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 10. From preparation to the plate, this recipe takes approximately 75 hours. A mixture of pepper, olive oil, wine, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

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.)

Ingredients you will need

Mussels

Wine

Equipment you will use

Slotted Spoon

Bowl

Pot

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.

Equipment you will use

Sauce Pan

Sieve

Transfer to a bowl.

Equipment you will use

Bowl

Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper.

Ingredients you will need

Vinegar

Pepper

Egg

Salt

Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Tarragon

Celery

Onion

Cooking Oil

Equipment you will use

Whisk

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.

Ingredients you will need

Vinaigrette

Mussels

Pasta Shells

Equipment you will use

Ziploc Bags

Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.

Ingredients you will need

Vinaigrette

Seaweed

Mussels

Pasta Shells

*Available at seafood shops by special request.

Ingredients you will need

Seafood

Mussels can be marinated up to 1 day.*Available at seafood shops by special request.

Ingredients you will need

Mussels

Seafood

Equipment

Ingredients

Servings:

0teaspoons

black pepper 118milliliters

finely chopped celery 79milliliters

dry white wine 2Tbsps

chopped fresh tarragon 2larges

hard-boiled large eggs 907grams

mussels (35 to 45; preferably cultivated), scrubbed well and beards removed 59milliliters

extra-virgin olive oil 118milliliters

pickled cocktail onions, trimmed and finely chopped 0teaspoons

salt 10servings

Garnish: seaweed 2Tbsps

white-wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.