Mussels on the Half Shell with Ravigote Sauce

Mussels on the Half Shell with Ravigote Sauce
Photo by Romulo Yanes

Ingredients

  • 48 mussels (preferably cultivated; about 1 1/2 lb)
  • ¼ teaspoon salt
  • 1 medium onion
  • 1/8 teaspoon black pepper
  • 3 tablespoons white-wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh chervil
  • + 6 more ingredients
    • 1 teaspoon parsley
    • ½ cup olive oil
    • 1 large egg
    • 1 teaspoon fresh chives
    • 2 teaspoons bottled capers
    • ¼ cup dry white wine

Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When coo...

View full recipe at Epicurious

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