Mussels with Tarragon Celery Vinaigrette

Mussels with Tarragon Celery Vinaigrette
Photo by Martyn Thompson


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

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


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