Mussels On The Half Shell With Ravigote Sauce Food

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

Steps:

• Thaw the mussels.
• Drain them well, squeezing out extra liquid from the mussels.
• Put them on a cookie sheet.
• In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
• Squeeze the lemon over the mussels.
• Put the bread crumb mixture equally on the mussels and press down a little.
• Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
• Serve and enjoy!

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.

CURRY-MARINATED MUSSELS ON THE HALF SHELL

Steps:

• In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
• Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
• Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.

MUSSELS IN HALF SHELLS WITH CILANTRO AND TOMATO

Steps:

• Scrub mussels, removing any beards that may still be attached.
• Steam until they just open; discard any that remain closed.
• Pull each mussel open, being careful not to tear the shell apart.
• Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste.
• Sprinkle with bell pepper and cilantro.
• Drizzle with balsamic vinegar and heated butter and white wine.
• Serve hot.