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

  • 2 lbs Mussels scrubbed and bebearded
  • 1 8 oz bottle of clam juice
  • 1 cup dry white wine
  • Cornichon Mixture:
  • 3 tablespoons sliced cornichons
  • ΒΌ 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