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.
MUSSELS VINAIGRETTE
This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.
Provided by CHEFNONIONS
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
- In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.
Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g
CLASSIC RAVIGOTE DRESSING FOR TOSSED SALADS
Make and share this Classic Ravigote Dressing for Tossed Salads recipe from Food.com.
Provided by LoversDream
Categories Salad Dressings
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Whisk together the vinegar, salt, pepper, shallots, capers and mustard - whisking the mixture until the salt dissolves.
- Add the oil in a slow steady stream, whisking constantly. Don't rush this - add the oil slowly.
- The dressing will keep, refrigerated in a covered container for 1 week. Pour over mixed greens.
Nutrition Facts : Calories 1291.3, Fat 145.4, SaturatedFat 18.8, Sodium 946, Carbohydrate 1.5, Fiber 0.2, Protein 0.3
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