Active Time

　　45 min

　　Total Time

　　1 3/4 hr (includes marinating)

　　To begin, a little taste of the sea, easily prepared ahead of time. Beautiful, sophisticated, and delicious, mussels are perfect party appetizers. Each bite offers a complex layering of flavors, and the shells make lovely natural dishes.

　　

Ingredients

Makes 10 to 12 hors d'oeuvre servings

　　2 lb mussels (35 to 45; preferably cultivated), scrubbed well and beards removed

　　1/3 cup dry white wine

　　2 hard-boiled large eggs

　　2 tablespoons white-wine vinegar

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/4 cup extra-virgin olive oil

　　1/2 cup finely chopped celery

　　1/2 cup pickled cocktail onions, trimmed and finely chopped

　　2 tablespoons chopped fresh tarragon

　　Garnish: seaweed*

　　

Step 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.)

　　

Step 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. Transfer to a bowl.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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

　　

Step 6

*Available at seafood shops by special request.

　　Cooks' note:

　　Mussels can be marinated up to 1 day.

　　*Available at seafood shops by special request.