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Mussels Ravigote

Randy Mayor
Yield 2 servings (serving size: 24 mussels and about 3 tablespoons wine mixture)
Mussels and fries are a classic pairing in Belgium and France. Ravigote is a traditional French vinegar-herb sauce that is often served with seafood. Total time: 25 minutes.

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

Nutrition Information

  • calories 244
  • caloriesfromfat 30 %
  • fat 8.1 g
  • satfat 1.3 g
  • monofat 3.6 g
  • polyfat 1.6 g
  • protein 24.4 g
  • carbohydrate 18.2 g
  • fiber 0.9 g
  • cholesterol 57 mg
  • iron 9 mg
  • sodium 1141 mg
  • calcium 96 mg

How to Make It

  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.