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Mussels À La Ravigote

Yield 4 servings (serving size: 12 mussels, 2 tablespoons sauce, and 1 cup pasta)
This tangy sauce is a variation on the classic French ravigote vinaigrette, which typically includes various herbs, capers, and onion.

Ingredients

  • 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

Nutrition Information

  • calories 351
  • fat 10.9 g
  • satfat 1.6 g
  • protein 15.6 g
  • carbohydrate 46.5 g
  • cholesterol 19 mg
  • iron 5 mg
  • sodium 403 mg
  • caloriesfromfat 28 %
  • fiber 1.5 g
  • calcium 33 mg

How to Make It

  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.

Oxmoor House Healthy Eating Collection