Mussels with Tarragon Wine Vinaigrette Recipe

Chef Bryan Davis explains how to make mussels with tarragon wine vinaigrette in simple steps.

Hi my name is Bryan Davis in Chef Bryan’s Kitchen and today we’re going to be making some steamed mussels with tarragon vinaigrette. The way we’re going to do this is we’re going to boil that pork bullion in our ceramic here. And we’re going to steam the mussels and then we’re going to while the mussels are steaming we’re going to make our vinaigrette. What we’re going to be using are some fresh mussels, some green onions, some fresh chopped tarragon. You can use either white wine or champagne vinegar and I’m going to use the champagne vinegar today, but I’m using some chopped hard boiled eggs, we’ll going to need a rubber spatula. A pot it does need have a lid, if you don’t have one with the lid you can always use tin foil. A sharp knife, side towel and a cutting board to crack the ingredients. Ok, and as always we’re going to be working near sharp knives, hot liquids so we always want to practice safety and paying attention to what we’re doing. I am the Chef owner of Chef Bryan’s Kitchen; we do corporate team building, corporate catering, private dinner parties, wine dinners and social corporative events. So when we come back, we’re going to start our Mussels with the tarragon vinaigrette.