To begin, a little taste of the sea, easily prepared ahead of time. Beautiful, sophisticated, and delicious, mussels are perfect party appetizers. Each bite offers a complex layering of flavors, and the shells make lovely natural dishes.
Mussels can be marinated up to 1 day.
*Available at seafood shops by special request.
Recipe information
Total Time
1 3/4 hr (includes marinating)
Yield
Makes 10 to 12 hors d'oeuvre servings
Ingredients
Preparation
Step 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. (Discard any unopened mussels after 8 minutes.)
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
Step 6
*Available at seafood shops by special request.
