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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