Mussels with Tarragon Celery Vinaigrette

Ingredients

• 2 large eggs
• ¹/₃ cup dry white wine
• 2 pounds mussels (preferably cultivated)
• seaweed
• 2 tablespoons fresh tarragon
• ½ cup pickled cocktail onions
• ½ cup celery
• + 4 more ingredients
• • ¼ cup extra-virgin olive oil
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons white-wine vinegar

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 fi...

View full recipe at Epicurious