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Gallery Mussels Vinaigrette Recipe Summary Servings: 4
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 3 large shallots, minced 3 pounds mussels, scrubbed and debearded 1/2 750-ml bottle dry white wine 1/4 cup tarragon vinegar 2 tablespoons Dijon mustard Coarse salt and freshly ground pepper 3/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh flat-leaf parsley
Gallery Mussels Vinaigrette
Recipe Summary Servings: 4
Gallery
Mussels Vinaigrette
Mussels Vinaigrette
Mussels Vinaigrette
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 2 tablespoons unsalted butter 3 large shallots, minced 3 pounds mussels, scrubbed and debearded 1/2 750-ml bottle dry white wine 1/4 cup tarragon vinegar 2 tablespoons Dijon mustard Coarse salt and freshly ground pepper 3/4 cup extra-virgin olive oil 1/2 cup finely chopped fresh flat-leaf parsley
Directions
In a large stockpot, melt butter over medium-high heat. Add one shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add mussels and wine. Cover, and cook until all the mussels are open, about 5 minutes. Using a slotted spoon, remove the mussels from the broth, and let cool. Discard any unopened shells. The mussels can be made ahead up to this point and refrigerated for up to 1 day.
In a large bowl, whisk vinegar, remaining 2 shallots, and mustard to combine. Season with salt and pepper. Slowly whisk in olive oil. Add parsley, and whisk to combine. Add mussels; toss with two large spoons to combine. Serve immediately.
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All Reviews for Mussels Vinaigrette
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mussels Vinaigrette
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
