MUSSELS IN PARSLEY VINAIGRETTE
Chilled, cooked mussels in vinaigrette have layers of flavor from Dijon mustard, rice-wine vinegar, olive oil, shallots, and parsley.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
- Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
- Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
- Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.
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Muslim yaar Muslim yaar
[email protected]This recipe was just okay. The mussels were cooked well, but the vinaigrette was a bit too acidic for my taste. I think I'll try a different recipe next time.
Aris Xender
[email protected]This was the worst mussel recipe I've ever tried. The mussels were overcooked and tough, and the vinaigrette was bland. I would not recommend this recipe to anyone.
Josephine Bimpong
[email protected]I'm a professional chef, and I was very impressed with this recipe. The mussels were cooked perfectly, and the vinaigrette was delicious. I would highly recommend this recipe to anyone who loves seafood.
Buddhika Nilmini
[email protected]I made this recipe for a party, and it was a huge hit! Everyone loved the mussels, and they were all asking for the recipe. I'll definitely be making this again for my next party.
Cayden White
[email protected]This recipe was a bit too salty for my taste. I think I'll use less salt next time.
Md Adib
[email protected]I'm not a big fan of seafood, but I loved this recipe! The mussels were cooked perfectly, and the vinaigrette was light and flavorful. I'll definitely be making this again.
Linda Morgan
[email protected]This was the first time I've ever cooked mussels, and they turned out amazing! The recipe was easy to follow, and the results were delicious. I'll definitely be making this again.
chinchiya woods
[email protected]I'm not a fan of parsley, so I used cilantro instead. The recipe still turned out great! The mussels were cooked perfectly, and the vinaigrette was delicious. I'll definitely be making this again with cilantro.
Miria Beaghley
[email protected]This recipe was a bit too spicy for my taste. I think I'll use less red pepper flakes next time.
Charla Nembhard
[email protected]I'm allergic to shellfish, so I used shrimp instead. The recipe still turned out great! The shrimp were cooked perfectly, and the vinaigrette was delicious. I'll definitely be making this again with shrimp.
Holly Boy
[email protected]I followed the recipe exactly, but my mussels were a little overcooked. I think I'll cook them for a shorter amount of time next time.
Sadiki Fundi
[email protected]This was a really easy recipe to follow, and the results were amazing! The mussels were plump and juicy, and the vinaigrette was the perfect complement. I highly recommend this recipe!
Athena Koichin
[email protected]I'm not a huge fan of mussels, but I tried this recipe and was pleasantly surprised. The vinaigrette really made the dish, and the mussels were cooked just right. I'll definitely be making this again!
buks de beer
[email protected]These mussels were delightful! The parsley vinaigrette was light and flavorful, and the mussels were cooked perfectly. I served them with a side of crusty bread to soak up all the delicious sauce. Will definitely be making this again!