How to Cook Mussels with Tarragon Wine Vinaigrette

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How to Cook Mussels with Tarragon Wine Vinaigrette

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I graduated with honors from L'Academie DeCuisine's professional program in Gaithersburg, MD. After my graduation from culinary school I began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurants in Washington, D.C. For the last seven years, I have been providing unparalleled value as a personal chef and caterer for an array of clients in the Washington metropolitan area. As demand for my services grew I began to rent space in commercial kitchens. In 2005, realizing that I wanted to teach as well as prepare food for my clients, I purchased Ronaldo's of Potomac, a cooking school in the Kentlands to expand my offerings and to share my love of good food. While I still love the challenge of catering, I now offer cooking classes and supper clubs. As a small business owner I have never lost sight of the personal touch that all of my clients want and deserve. I rarely provide services to more than one or two events per day in order to provide the individualized service for each and every event. All of my food is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients. Fueled by my love for food and the opportunity to share that love in so many ways.

How to Cook Mussels with Tarragon Wine Vinaigrette

This video will show how to cook mussels with tarrgon wine vinaigrette. Chef Bryan Davis of Chef Bryan's Kitchen walks you through the simple steps of making a unique and tasty mussel appetizer.

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Muscle

Oil

Mussel

Tarragon

Celery

Olive

Shell

Fish

Appetizer

Clam

Salad

Shooter

Seafood

Recipe

Mussels

Wine

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How to Cook Mussels with Tarragon Wine Vinaigrette

Ingredients

Fresh mussels
2 tablespoons of green onions
1 1/2- 2 tablespoons of chopped tarragon
2 cups of white wine
2-3 tablespoons of champagne vinegar
2 tablespoons of 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. 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.

2. Clean the mussels and place them in the bouillon. Turn the heat up and steam the mussels for about 45 minutes.

3. To make the vinagrette, 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.

4. 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.

Transcripts

Bryan Davis: Hi, my name is Bryan Davis from Chef Bryan's Kitchen and today we are going to be making some Steamed Mussels with a Tarragon Vinaigrette. The way we are going to do this is we are going build our court-bouillon in our ceramic pot here. We are going to steam the mussels and then we are going to - while the mussels are steaming, we are going to make our vinaigrette. What we are going to be using are some fresh mussels and some green onions, some fresh chopped tarragon. You can use either white wine or champagne vinegar. I am going to use the champagne vinegar today, I am going to be using some chopped hard boiled eggs. I am going to need a rubber spatula, pot. It does need to have a lid. If you do not have one with a lid you can always use tin foil. A sharp knife, side towel and a cutting board to prep the ingredients.

As always, we are going to be working near sharp knives, hot liquids, so we always want to practice safety and paying attention to what we are doing. I am the Chef owner of Chef Bryan's Kitchen. We do Corporate Team Building, Corporate Catering, Private Dinner Parties, Wine Dinners and Social Corporate Events. So when we come back we are going to start to cook our mussels with the Tarragon Vinaigrette.

How to Cook Mussels with Tarragon Wine Vinaigrette