Mussels on the Half Shell with Ravigote Sauce

Name: Mussels on the Half Shell with Ravigote Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 2 teaspoons drained bottled capers, rinsed, chopped if large; 1 teaspoon finely chopped fresh chervil; 1 teaspoon Dijon mustard; 59 milliliters dry white wine; 1 teaspoon finely chopped fresh chives; 1 teaspoon finely chopped fresh flat-leaf parsley; 1 large hard-boiled large egg; 48 mussels (preferably cultivated; about 1 1/2 lb), scrubbed and beards removed; 118 milliliters olive oil; 118 milliliters medium onion, finely chopped; 0 teaspoons salt; 3 Tbsps white-wine vinegar

Mussels on the Half Shell with Ravigote Sauce is a gluten free, dairy free, and primal recipe with 8 servings. One serving contains 183 calories, 7g of protein, and 15g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. It works well as a hor d'oeuvre. If you have chives, onion, dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

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.

Ingredients you will need

Mussels

Pasta Shells

Meat

Wine

Equipment you will use

Slotted Spoon

Baking Pan

Pot

Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon.

Ingredients you will need

Egg

Equipment you will use

Sieve

Bowl

Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well.

Ingredients you will need

Chervil

Mustard

Parsley

Vinegar

Capers

Chives

Pepper

Onion

Sauce

Salt

Cooking Oil

Equipment you will use

Whisk

Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.

Ingredients you will need

Mussels

Sauce

Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.

Ingredients you will need

Mussels

Pasta Shells

Sauce

• Mussels can be chilled in sauce up to 6 hours. • Mussels on the half shell can be assembled on platter 1 hour before serving and chilled.• Instead of serving on the half shell, you can spoon mussels and some sauce over a bed of romaine (and discard shells).

Ingredients you will need

Mussels

Romaine

Pasta Shells

Sauce

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2teaspoons

drained bottled capers, rinsed, chopped if large 1teaspoon

finely chopped fresh chervil 1teaspoon

Dijon mustard 59milliliters

dry white wine 1teaspoon

finely chopped fresh chives 1teaspoon

finely chopped fresh flat-leaf parsley 1large

hard-boiled large egg 48

mussels (preferably cultivated; about 1 1/2 lb), scrubbed and beards removed 118milliliters

olive oil 118milliliters

medium onion, finely chopped 0teaspoons

salt 3Tbsps

white-wine vinegar

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.