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1
Mix the egg yolk, vinegar, garlic, tarragon and a pinch of salt in a medium bowl.
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2
Whisk to combine, then begin to add the canola oil in a slow, steady stream.
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3
Continue whisking as you add the oil and, remember, patience is the key.
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4
The sauce will thicken as you add the oil until it is a smooth mayonnaise; if it gets too thick, add a couple of drops of water to thin it out.
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5
Cover tightly and refrigerate until ready to serve or up to 2 days (any longer than that, and the garlic flavor gets too strong).
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6
Place the pine boughs over a medium fire in which the coals have been spread out around the base grate.
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7
As soon as the pine begins to sizzle and release wisps of steam and smoke, scatter the mussels over the boughs and cover the grill.
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8
The pine will smolder and smoke, perfuming the mussels as they pop open.
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9
Uncover the grill and check them after 7 minutes.
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10
Remove the mussels that have opened, which should be most of them.
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11
Continue to cook those that havent opened for another 5 minutes or so.
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12
Discard any that insist on remaining closed.
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13
Place one of the charred pine boughs on a platter and pile the mussels around it.
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14
Provide toothpicks and serve them with a bowl of the aioli.
