Cover the mussels with 1/2 cup of water and cook. Remove them from their shells. If they are sandy, rinse them in cold water and return them to the mussel juice. Make a vinaigrette with 4 parts oil, 1 part vinegar, a teaspoon mustard, salt, pepper, the herbs, the shallot, onion and celery. To serve, strain the mussels and toss them in the vinaigrette. Marinate in the refrigerator for 10 minutes. Be sure that the seasoning is quite strong.
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3 lbs mussels, beards removed, rinsed clean
1 shallot, minced
1 onion, chopped
3 tbsp chervil, parsley, tarragon and chives, mixed
