Mussels Ravigote Recipes
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE
Categories Egg Herb Appetizer Steam Low Carb Quick & Easy Mussel White Wine Capers Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- 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 cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
- Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
- Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.
MUSSELS RAVIGOTE
Yield 2 servings
Number Of Ingredients 12
Steps:
- 1. Combine first 9 ingredients in a small bowl;set aside. 2. Bring wine and clam juice to a boil in a Dutch oven. Add mussels, cover and cook 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Keep warm. 3. Bring wine mixture to a boil over high heat; cook until reduced to 1/3 cup (about 15 minutes). Pour over mussels. Ad the cornichon mixture; toss.
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