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.
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Lawrence Kunda
[email protected]This is a great recipe for a special occasion. The mussels are elegant and the sauce is flavorful. I highly recommend it.
Sorif Ahmed
[email protected]I've made this recipe several times and it's always a hit. The mussels are always cooked perfectly and the sauce is always delicious.
Al Amin Abdul Kuddes
[email protected]I love the combination of flavors in this dish. The mussels are briny and the sauce is tangy and herbaceous. It's a perfect appetizer or main course.
brian mwantende
[email protected]Delicious! The mussels were tender and the sauce was tangy and flavorful. I served it with a side of crusty bread to soak up all the sauce.
KAY SABA
[email protected]The mussels were cooked perfectly and the sauce was flavorful. I will definitely be making this dish again for my friends.
Curtis Lee
[email protected]This was my first time cooking mussels and they turned out great! The recipe was easy to follow and the mussels were delicious.
Musah Masahudu
[email protected]I'm not a big fan of mussels, but I tried this recipe anyway and was pleasantly surprised. The sauce was really good and the mussels were cooked perfectly.
Farkas
[email protected]The mussels were a bit overcooked, but the sauce was delicious. I'll try again with a shorter cooking time next time.
Anusha Farooq
[email protected]I followed the recipe exactly and the mussels turned out great. The sauce was a bit too tangy for my taste, but that's just a personal preference.
Henry kawempe
[email protected]The mussels were cooked perfectly and the sauce was flavorful. I would definitely recommend this recipe to anyone who loves seafood.
Manish Xettri
[email protected]These mussels were absolutely delicious! The Ravigote sauce was the perfect complement to the briny mussels. I will definitely be making this dish again.