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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This tangy sauce is a variation on the classic French ravigote vinaigrette, which typically includes various herbs, capers, and onion. Ingredients:
8 ounces gemelli pasta, uncooked |
3 tablespoons white wine vinegar |
3 tablespoons lemon juice |
2 1/2 tablespoons extra-virgin olive oil |
1/4 teaspoon salt |
1/4 teaspoon dry mustard |
1/4 teaspoon freshly ground pepper |
1 teaspoon capers |
1 tablespoon finely chopped shallots |
1 teaspoon chopped fresh parsley |
1 teaspoon chopped fresh chives |
1 teaspoon chopped fresh tarragon |
1 1/2 cups water |
48 mussels (about 2 pounds), scrubbed and debearded |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside, and keep warm. Combine vinegar and next 10 ingredients in a bowl, stirring well with a whisk. Cover and chill.
2. Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Drain mussels, reserving 2 tablespoons cooking liquid. Cool mussels. Divide mussels into 4 individual shallow bowls.
3. Add reserved liquid to vinaigrette; stir well. Spoon evenly over mussels. Serve over pasta.
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