Appetizer Recipes
Mussels with Tarragon Wine Vinaigrette
Ingredients
- Fresh mussels
- 2 tablespoons green onions
- 1 1/2 to 2 tablespoons chopped tarragon
- 2 cups white wine
- 2-3 tablespoons champagne vinegar
- 2 tablespoons olive oil
- 2 hard boiled eggs
Instructions
- To make the bouillon, turn on the boiler and add the white wine to a pot. Bring the wine to a boil and then allow it to simmer.
- Add green onion and tarragon. Let that sit and steep for a couple of minutes.
- Add vegetable trimmings to the poaching liquid if you would like to.
- Clean the mussels and place them in the bouillon. Turn the heat up and steam the mussels for about 45 minutes.
- To make the vinaigrette, dice celery and place it in a bowl.
- Add tarragon, champagne vinegar and olive oil.
- Season with salt and pepper.
- Whisk the ingredients together and then add the eggs. Fold it together.
- Reduce the bouillon until it gets down to about 5 tablespoons.
- Pour the vinaigrette over the mussels and place them on a bed of lettuce.
- Pour the rest of the bouillon over top.