Mussels on the Half Shell with Ravigote Sauce

1. 1

   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.

2. 2

   (Discard any mussels that remain unopened after 8 minutes.)

3. 3

   When cool enough to handle, detach meat and discard 1 half shell from each mussel.

4. 4

   Reserve meat and remaining shells.

5. 5

   Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon.

6. 6

   Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well.

7. 7

   Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.

8. 8

   Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.

* Per serving · 4 servings · Values may vary.

No additional tips available.