Mussels Ravigote

Name: Mussels Ravigote
Ingredients: 1/4 cup finely chopped red onion; 2 tablespoons chopped fresh parsley; 1 tablespoon minced fresh tarragon; 3 tablespoons sliced cornichons; 1 tablespoon white wine vinegar; 2 teaspoons capers; 1 1/2 teaspoons extravirgin olive oil; 1 teaspoon Dijon mustard; 1 garlic clove, minced; 1 cup dry white wine; 1 (8-ounce) bottle clam juice; 48 mussels (about 2 pounds), scrubbed and debearded

12 ingredients

3 steps

Ingredients

1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh tarragon
3 tablespoons sliced cornichons
1 tablespoon white wine vinegar
2 teaspoons capers
1 1/2 teaspoons extravirgin olive oil
1 teaspoon Dijon mustard
1 garlic clove, minced
1 cup dry white wine
1 (8-ounce) bottle clam juice
48 mussels (about 2 pounds), scrubbed and debearded

Directions

1

To prepare mussels, 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 liquid over mussels. Add the cornichon mixture; toss.