Ingredients with Measurements:
- 2 pounds fresh mussels, scrubbed and debearded
- 1 shallot, finely chopped
- 1 garlic clove, minced
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh tarragon
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh mint
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons capers, drained and chopped
- 1 tablespoon red wine vinegar
- Salt and freshly ground black pepper, to taste
Special equipment needed:
- Large pot with lid for steaming mussels
- Mixing bowl for sauce
- Whisk for mixing sauce
Step-by-step instructions:
1. Rinse the mussels under cold running water and scrub them with a brush to remove any dirt or debris. Discard any mussels that are open or do not close when tapped.
2. In a large pot with a lid, sauté the shallot and garlic over medium heat until softened, about 2-3 minutes.
3. Add the white wine and chicken broth to the pot and bring to a boil.
4. Add the mussels to the pot and cover with the lid. Steam the mussels until they open, about 5-7 minutes.
5. While the mussels are steaming, make the sauce ravigote. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, capers, red wine vinegar, and chopped herbs. Season with salt and pepper to taste.
6. Once the mussels have opened, remove them from the pot with a slotted spoon and transfer them to a serving dish.
7. Spoon the sauce ravigote over the mussels and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium heat for sautéing shallot and garlic, high heat for boiling wine and broth, and medium heat for steaming mussels.
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 24g
Carbohydrates: 10g
Protein: 21g
Sodium: 780mg
Substitutions for ingredients:
- Any type of white wine can be used instead of white wine.
- Vegetable broth can be used instead of chicken broth.
- Any combination of fresh herbs can be used for the sauce ravigote.
Variations:
- Add diced tomatoes or roasted red peppers to the sauce ravigote for added flavor.
- Substitute the mussels with clams or shrimp for a different seafood option.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve with crusty bread to soak up the flavorful sauce.
Storage instructions:
Leftover mussels can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the mussels in a pot with a lid and steam over medium heat until heated through, about 5 minutes.
Presentation ideas:
Serve the mussels in a large bowl or platter with the sauce ravigote drizzled over the top. Garnish with additional fresh herbs.
Garnishes:
Fresh herbs, lemon wedges, or sliced green onions.
Pairings:
Serve with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Crusty bread, roasted vegetables, or a simple green salad.
Troubleshooting advice:
If the mussels do not open during cooking, discard them immediately as they may be unsafe to eat.
Food safety advice:
Make sure to thoroughly clean and scrub the mussels before cooking. Discard any mussels that do not open during cooking.
Food history:
Sauce ravigote is a classic French sauce made with herbs, capers, and mustard. It is often served with seafood dishes, such as mussels.
Flavor profiles:
The mussels are steamed in a flavorful broth and served with a tangy and herbaceous sauce ravigote.
Serving suggestions:
Serve as an appetizer or main course with crusty bread and a side salad.
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Region: French