This tangy sauce is a variation on the classic French ravigote vinaigrette, which typically includes various herbs, capers, and onion.

Recipe by Oxmoor House January 2001

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Recipe Summary

Yield:
4 servings (serving size: 12 mussels, 2 tablespoons sauce, and 1 cup pasta)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

351 calories; fat 10.9g; saturated fat 1.6g; protein 15.6g; carbohydrates 46.5g; cholesterol 19mg; iron 5mg; sodium 403mg; calories from fat 28%; fiber 1.5g; calcium 33mg.
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