MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE
Categories Egg Herb Appetizer Steam Low Carb Quick & Easy Mussel White Wine Capers Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
- Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
- Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.
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shehab ayman
[email protected]5 stars!
Luciano Gabriel
[email protected]This is a must-try recipe for seafood lovers.
Wiseman kaunda
[email protected]I highly recommend this recipe.
Mashikula Mikidad
[email protected]This is a great recipe for a quick and easy seafood dinner.
Abdullah K
[email protected]I love the combination of the briny mussels and the creamy, tangy sauce.
Precious nwabunike
[email protected]I've never made mussels before, but this recipe made it easy. I'll definitely be making it again.
Jeevan Tharu
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
khalid saeed
[email protected]I'm not a fan of spicy food, so I omitted the cayenne pepper from the sauce. It was still delicious.
Muneeb Sh
[email protected]I made this dish for a party and it was a huge success. Everyone loved the mussels and the sauce.
Okpako Gregory
[email protected]This is one of my favorite seafood recipes. I love the way the mussels and the sauce complement each other.
Aro Ziko
[email protected]I'm not sure what I did wrong, but my sauce turned out really bland. I think I might have used the wrong type of wine.
Maytham Ameir
[email protected]This is a great recipe for a special occasion. I made it for my anniversary and my wife loved it.
Malik Umer
[email protected]I used white wine instead of vermouth and the sauce was still delicious. I also added a bit of chopped parsley and it really brightened up the dish.
Renee Duhaylonsod
[email protected]This recipe is a bit time-consuming, but it's worth it. The mussels are so flavorful and the sauce is perfect.
Daniel Tsehlani
[email protected]I followed the recipe exactly and the mussels were overcooked. I think it's important to watch them closely so they don't get tough.
Imran Magsi
[email protected]I've made this recipe several times and it always turns out great. The mussels are always cooked perfectly and the sauce is always delicious.
ATUKWATSE IAN
[email protected]I'm not a huge fan of seafood, but I really enjoyed these mussels. The sauce was so good that I could have eaten it with a spoon.
Bryanna Denisse
[email protected]This is my go-to recipe for mussels. I love the combination of the briny mussels and the creamy, tangy sauce.
Sarmad Sarmad
[email protected]I made this dish last night and it was a hit! The mussels were cooked perfectly and the sauce was delicious. I will definitely be making this again.