Mussels in Parsley Vinaigrette

1. 1

   Heat 2 tablespoons oil in a large pot over medium heat.

2. 2

   Add the sliced shallots; cook, stirring, until translucent, about 3 minutes.

3. 3

   Add the wine; bring to a boil.

4. 4

   Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes.

5. 5

   Discard unopened shells.

6. 6

   Remove the mussels with a slotted spoon; discard the cooking liquid.

7. 7

   Chill the mussels in a bowl in the refrigerator, about 1 hour.

8. 8

   Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper.

9. 9

   Pour in the remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified.

10. 10

    Whisk in the parsley.

11. 11

    The vinaigrette can be stored in the refrigerator up to 3 days.

12. 12

    Toss the chilled mussels with 1/2 cup vinaigrette.

13. 13

    If desired, serve on the half-shell on a bed of lettuce.

14. 14

    Garnish with parsley.

15. 15

    Drizzle with more vinaigrette, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.