Mussels À La Ravigote

This tangy sauce is a variation on the classic French ravigote vinaigrette, which typically includes various herbs, capers, and onion.

Yield: 4 servings (serving size: 12 mussels, 2 tablespoons sauce, and 1 cup pasta)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 351
  • Fat: 10.9g
  • Saturated fat: 1.6g
  • Protein: 15.6g
  • Carbohydrate: 46.5g
  • Cholesterol: 19mg
  • Iron: 5mg
  • Sodium: 403mg
  • Calories from fat: 28%
  • Fiber: 1.5g
  • Calcium: 33mg


  • 8 ounces gemelli pasta, uncooked
  • 3 tablespoons white wine vinegar
  • 3 tablespoons lemon juice
  • 2 1/2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon freshly ground pepper
  • 1 teaspoon capers
  • 1 tablespoon finely chopped shallots
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh chives
  • 1 teaspoon chopped fresh tarragon
  • 1 1/2 cups water
  • 48 mussels (about 2 pounds), scrubbed and debearded


  1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside, and keep warm. Combine vinegar and next 10 ingredients in a bowl, stirring well with a whisk. Cover and chill.
  2. Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Drain mussels, reserving 2 tablespoons cooking liquid. Cool mussels. Divide mussels into 4 individual shallow bowls.
  3. Add reserved liquid to vinaigrette; stir well. Spoon evenly over mussels. Serve over pasta.
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