Ingredients for Mussels with Tarragon Celery Vinaigrette

• 900g mussels (35 to 45

• preferably cultivated), scrubbed well and beards removed

• 80 ml torrt vitt vin

• 2 hard-boiled large eggs

• 2 tablespoons white-wine vinegar

• 1/4 teskedar salt

• 1/4 teaspoons black pepper

• 60 ml extra jungfruolja

• 120ml finely chopped celery

• 50g pickled cocktail onions, trimmed and finely chopped

• 2 matskedar hackad färsk dragon

• Garnish: seaweed*

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.

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