Mussels Ravigote
(Mussels with a French vinegar-herb sauce)
 
Ingredients

• 2 lbs Mussels scrubbed and bebearded
• 1 8 oz bottle of clam juice
• 1 cup dry white wine
• Cornichon Mixture:
• 3 tablespoons sliced cornichons
• ¼ cup finely chopped red onion
• 2 tablespoons fresh parsley
• 1 tablespoon minced fresh tarragon
• 1 tablespoon white vinegar
• 2 teaspoons capers
• 1.5 teaspoons olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove minced

Bring wine and clam juice to boil in a dutch oven. Add mussels, cover and cook 2 minutes or until shells open. Remove mussels from pan with a slotted spoon, discard any unopened shells. Keep warm.
 
Bring wine mixture to a boil over high heat cook until reduced to about 1/3 cup (about 15 minutes). Pour liquid over mussels. Add the cornichon mixure, toss.
 
Serves: 2
Total Time: 25 minutes