Mussels with Tarragon Celery Vinaigrette

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup celery finely chopped
• 0.3 cup cooking wine dry white
• 2 tablespoons tarragon fresh chopped
• 2 large hardboiled eggs 
• 2 lb mussels scrubbed well (35 to 45; preferably cultivated)
• 0.3 cup olive oil extra-virgin
• 0.5 cup pickled cocktail onions trimmed finely chopped
• 0.3 teaspoon salt 
• 10 servings garnish: seaweed 
• 2 tablespoons white-wine vinegar 

Equipment

• bowl
• sauce pan
• whisk
• pot
• sieve
• ziploc bags
• slotted spoon

Directions

1. Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
2. Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes.
3. Transfer to a bowl.
4. Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper.
5. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.
6. Remove mussels from shells and reserve 1 half shell from each mussel. Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour. Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use.
7. Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
8. *Available at seafood shops by special request.
9. Mussels can be marinated up to 1 day.*Available at seafood shops by special request.