Preparation:
Combine mussels, white wine, half the parsley, celery, half the garlic, melted butter, and crushed black peppercorns in a saucepot, over a moderate flame cover and simmer for 5-10 minutes, until mussels open (discarding any that don't open) remove mussels from pan remove and discard one shell from each mussel remove mussels from remaining shells, and reserve shells combine mussels with olive oil, vermouth, lemon juice, remaining garlic, remaining parsley, shallots, tarragon, oregano, white pepper, and salt-mix well cover and chill for 1-2 hours combine mayonnaise, dijon mustard, and cayenne-mix well fold into mussel mixture arrange mussel shells onto a serving platter place one dressed mussel onto each shell serve slightly chill |
