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

1. 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.
2. Add green onion and tarragon. Let that sit and steep for a couple of minutes.
3. Add vegetable trimmings to the poaching liquid if you would like to.
4. Clean the mussels and place them in the bouillon. Turn the heat up and steam the mussels for about 45 minutes.
5. To make the vinaigrette, dice celery and place it in a bowl.
6. Add tarragon, champagne vinegar and olive oil.
7. Season with salt and pepper.
8. Whisk the ingredients together and then add the eggs. Fold it together.
9. Reduce the bouillon until it gets down to about 5 tablespoons.
10. Pour the vinaigrette over the mussels and place them on a bed of lettuce.
11. Pour the rest of the bouillon over top.