Bryan Davis: Hi, my name is Bryan Davis from Chef Bryan's Kitchen and today we are going to be making some Steamed Mussels with a Tarragon Vinaigrette. The way we are going to do this is we are going build our court-bouillon in our ceramic pot here. We are going to steam the mussels and then we are going to - while the mussels are steaming, we are going to make our vinaigrette. What we are going to be using are some fresh mussels and some green onions, some fresh chopped tarragon. You can use either white wine or champagne vinegar. I am going to use the champagne vinegar today, I am going to be using some chopped hard boiled eggs. I am going to need a rubber spatula, pot. It does need to have a lid. If you do not have one with a lid you can always use tin foil. A sharp knife, side towel and a cutting board to prep the ingredients.
As always, we are going to be working near sharp knives, hot liquids, so we always want to practice safety and paying attention to what we are 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 Corporate Events. So when we come back we are going to start to cook our mussels with the Tarragon Vinaigrette.