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How to Cook Mussels with Tarragon Wine Vinaigrette

Mussels - Finishing the Vinaigrette

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Bryan Davis
www.bryanskitchen.com  
 

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.

Mussels - Finishing the Vinaigrette

This video will show how to cook mussels and how to finish the vinaigrette.

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Mussels - Finishing the 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.

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Transcripts

Bryan Davis: Hi, my name is Bryan Davis with Chef Bryan's Kitchen and today we are making Steamed Mussels with Tarragon Vinaigrette. Our vinaigrette is made, our mussels have finished steaming, so now what we are going to do is, we are going to put the two together. So what we are going to do here is we are going to take our mussels and we are going to just take them out of the -- you can use one or two ways. You can pour it through a strainer over a bowl or into the sink or you can just pull them out with your fingers. If you pull them out with your fingers, be careful the pot is hot. The mussel shells are not too hot to handle. We had a casualty, so might as well just taste that one. But you want to kind of drain most the liquid off. Oh, those are tasty. So we are going to take the rest of these mussels out. Okay, so here you see we have two different mussels. This one here is completely opened, ready to use. It has had its 46 minutes cooking time. This mussel over here had its 46 minutes cooking time, but is not completely opened. So if we left the one that is not completely opened in the liquid longer, would it open? Maybe, maybe not. Would it be overcooked and almost inedible? Yes. So always remember, fully open, very good. Not so fully open, throw in the trash.

Now what we are going to do is I am going to take our court-bouillon and we are just going to pour it right over the mussels. We are just going to discard the rest. So now that we have taken all the mussels out and we have got them in our strainer, we strained the court-bouillon on poaching liquid, so we are going to pour that back into the pot. What we are going to do is we are going to turn this on to a boil and we are going to cook it and reduce it until we get it down to about three to four maybe five tablespoons. So we are going to just bring this to a boil. What we are looking for is intensifying the flavor.

So we are going to start the reduction process and then once it gets down to about five tablespoons, maybe a quarter cup, we are going to start tasting it and as soon as we hit the level that we want, then we are going to add it to our vinaigrette and then we are finished, we will toss them together and then will be all set to plate up the mussel with the tarragon vinaigrette.

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