Mussels Ravigote Recipes

MUSSELS WITH RAVIGOTE SAUCE

Steps:

• 1 Place serving plates and a rimmed baking sheet in the refrigerator to chill
• 2 Clean and debeard the mussels; tap on any that are chipped, cracked or slightly open
• 3 If they do not close, discard them
• 4 Cut the large shallot into chunks
• 5 Mince the medium shallot(s) to yield 1/3 cup (for the sauce)
• 6 Combine the shallot chunks and white wine in a large pot over medium-high heat
• 7 Once the wine comes to a boil, reduce the heat to medium and add the mussels
• 8 Cover and cook for 2 or 3 minutes, shaking the pot once or twice
• 9 Meanwhile, mince the cornichons, capers (to taste), tarragon, parsley and chives, placing those ingredients in a medium bowl as you work
• 10 Add the reserved 1/3 cup of minced shallot, along with the mustard and creme fraiche (to taste)
• 11 Gradually whisk in the oil to form a slightly thickened sauce
• 12 Season with salt and pepper to taste
• 13 (If you tend to chop slowly, finish making the sauce while the mussels are cooling
• 14 )
• 15 Use a Chinese skimmer to transfer the steamed mussels to the chilled baking sheet, spreading them in a single layer to cool
• 16 Discard the cooking liquid and any mussels that have not opened
• 17 As soon as the mussels are just cool enough to handle, discard the empty halves of the shells
• 18 Arrange the shells with mussels attached on the individual chilled plates
• 19 Spoon a little sauce on each mussel
• 20 Serve right away

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE

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.

MUSSELS AU GRATIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
• Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
• Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
• Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
• Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.