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How to Cook Mussels with Tarragon Wine Vinaigrette

How to Cook Mussels with Tarragon Wine Vinaigrette

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  • Bryan Davis
    www.bryanskitchen.com  
     

    I graduated withhonors from L'Academie DeCuisine's professional program in Gaithersburg, MD.After my graduationfrom culinary schoolI began to develope my own unique style working at the nationally acclaimed Old Ebbitt Grill and Red Sage restaurantsin 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 grewI began to rent space in commercial kitchens. In 2005, realizing thatI wanted to teach as well as prepare food formy clients,I purchased Ronaldo's of Potomac,a cooking school in the Kentlands to expandmy offerings and to sharemy 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 havenever lost sight of the personal touch that all of my clients want and deserve. Irarely provide services to more than one or two events per day in order to provide the individualized service for each and every event. Allof myfood is prepared fresh at Chef Bryan's Kitchen using only the finest ingredients. Fueled by my lovefor 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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    Tags:

    Muscle

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    Oil

    ,

    Mussel

    ,

    Tarragon

    ,

    Celery

    ,

    Olive

    ,

    Shell

    ,

    Fish

    ,

    Appetizer

    ,

    Clam

    ,

    Salad

    ,

    Shooter

    ,

    Seafood

    ,

    Recipe

    ,

    Mussels

    ,

    Wine

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  • 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.

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