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Randy Mayor Photo by: Randy Mayor

Mussels Ravigote

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.

Cooking Light NOVEMBER 2006

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

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 30%
  • Fat: 8.1g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 1.6g
  • Protein: 24.4g
  • Carbohydrate: 18.2g
  • Fiber: 0.9g
  • Cholesterol: 57mg
  • Iron: 9mg
  • Sodium: 1141mg
  • Calcium: 96mg
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Mussels Ravigote recipe

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