Name: Mussels À La Ravigote
Yield: 4 servings (serving size: 12 mussels, 2 tablespoons sauce, and 1 cup pasta)
Ingredients: 8 ounces gemelli pasta, uncooked; 3 tablespoons white wine vinegar; 3 tablespoons lemon juice; 2 ½ tablespoons extra-virgin olive oil; ¼ teaspoon salt; ¼ teaspoon dry mustard; ¼ 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 ½ cups water; 48 mussels (about 2 pounds), scrubbed and debearded

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.

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Mussels À La Ravigote

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