For the Vinaigrette:
- 2 pounds Live Mussel, debearded and scrubbed
- 1 medium Shallot, finely diced
- 1/4 ounce Dried Tarragon, fresh sprigs
- 1 tablespoon Lemon Zest, approximiately 1 lemon's worth
- 1/4 cup Irish Whiskey, such as Bushmills
- 2 tablespoons Olive Oil
- Sea Salt
- Black Pepper, freshly ground
- 1 1/2 tablespoons Olive Oil
- 1 tablespoon Tarragon Vinegar
- 1 teaspoon Whole Grain Mustard
- dash Sea Salt
Preheat oven to 450°F.
Lay out two long sheets (~24 inches each) of heavy duty foil; fold each one in half. Set half of the mussels on each piece of foil, then cup the edges of the foil to hold everything in for now.
Scatter half of the diced shallots over each portion. Pull the leaves from the tarragon sprigs and scatter over the mussels, along with the lemon zest. Pour half of the whiskey and olive oil over each portion. Sprinkle each with a few pinches of salt and pepper.
Bring the edges of the foil up and fold to form a packet that encompasses everything inside. Set the packets in a baking dish or on a baking sheet (to catch any juices that escape). Slide into preheated oven and bake for 10-12 minutes, or until all of the shells have opened (discard any that do not open).
In the meantime, combine all of the ingredients for the vinaigrette in a small jar with a lid and shake hard to combine.
Carefully open each parcel (the steam will be hot!). Set each parcel on a deep-sided serving plate or shallow bowl and open just before you eat, letting the steam waft up into your nose. You could also transfer each portion directly to the serving vessel. Shake up the vinaigrette again, and pour over the mussels before diving in, preferably with some crusty bread for mopping up the juices and a dram of whiskey to accent the flavors. Slàinte!
Recipe inspired by Manger