Mussels Ravigote

Mussels Ravigote Recipe
Randy Mayor
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.


2 servings (serving size: 24 mussels and about 3 tablespoons wine mixture)

Recipe from

Cooking Light

Nutritional 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


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


To prepare mussels, combine first 9 ingredients in a small bowl; set aside.

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.

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.

November 2006
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