This tangy sauce is a variation on the classic French ravigote vinaigrette, which typically includes various herbs, capers, and onion.
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
How to Make It
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.
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.
Add reserved liquid to vinaigrette; stir well. Spoon evenly over mussels. Serve over pasta.
Oxmoor House Healthy Eating Collection
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