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