Mussels with Herbed Vinaigrette (Moules Vinaigrette)
This easy and elegant mussel recipe comes from chef Hélène Darroze’s family in the southwestern French commune of Langon
Ingredients
- 2 tbsp. rendered duck fat or vegetable oil
- 6 whole shallots finely chopped
- 2 garlic cloves finely chopped
- 6 1/2 lb. mussels cleaned
- 1 1/2 cups dry white wine
- 2/3 cup extra-virgin olive oil
- 4 whole chives finely chopped
- 2 tbsp. Italian parsley leaves finely chopped
- 2 tbsp. tarragon leaves finely chopped
- Rind of 1/2 preserved lemon finely chopped
- Juice of 1 lime
- Kosher salt
Instructions
- STEP 1
- In a large pot, warm the duck fat over medium heat. Add the shallots and garlic and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Turn the heat to medium high, add the mussels and wine, cover, and cook, shaking the pan occasionally, until the mussels open, 3–5 minutes. Discard any that do not open.
- STEP 2
- Using tongs or a slotted spoon, transfer the mussels to a cutting board. Pour the cooking liquid through a fine sieve into a small pot and scrape the shallots and garlic into a medium bowl. Bring the cooking liquid to a boil and cook until reduced to 3⁄4 cup, about 15 minutes. Remove the pan from the heat and let the reduction cool completely.
- STEP 3
- Pour 1⁄4 cup of the reduction into the reserved shallots and garlic; stir in the olive oil, chives, parsley, tarragon, lemon rind, and lime juice. Season to taste with salt and piment d’Espelette.
- STEP 4
- Remove and discard the empty top shells from each mussel and transfer the bottoms to a serving platter. Spoon the vinaigrette over the mussels and serve immediately.
Notes
This recipe is sponsored by Mediterranean Supermarket