Mussels with Tarragon Celery Vinaigrette

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 29 Jan 2026

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This elegant dish of mussels with tarragon and celery vinaigrette offers a fresh, sophisticated twist on classic seafood. The mussels are gently steamed in white wine before being marinated in a vibrant, herb-flecked dressing. The addition of finely chopped hard-boiled egg provides a rich texture that beautifully balances the crunch of celery and the aniseed notes of fresh tarragon. It is a light yet deeply flavourful way to enjoy fresh shellfish during the warmer months.

As a naturally dairy-free starter, this recipe is ideal for dinner parties or as part of a refined seafood platter. Preparing the mussels in advance allows the flavours to develop, making it a stress-free option for entertaining. Serve the marinated mussels back in their shells on a bed of seaweed for a professional, restaurant-style presentation that is sure to impress your guests.

Ingredients for Mussels with Tarragon Celery Vinaigrette

900g mussels (35 to 45
preferably cultivated), scrubbed well and beards removed
80ml dry white wine
2 hard-boiled large eggs
2 colheres de sopa de vinagre de vinho branco
1/4 colher de chá de sal
1/4 colher de chá de pimenta preta
60ml de azeite de oliva extra-virgem
120ml finely chopped celery
50g pickled cocktail onions, trimmed and finely chopped
2 colheres de sopa de estragão fresco picado
Garnish: seaweed*

How to make Mussels with Tarragon Celery Vinaigrette

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.)

Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 45ml , about 5 minutes. Transfer to a bowl.

Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.

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.

Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.

*Available at seafood shops by special request.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.