Name: Mussels on the Half Shell with Ravigote Sauce
Yield: Makes 6 to 8 servings
Ingredients: 48 mussels (preferably cultivated; about 1 1/2 lb), scrubbed and beards removed; 1/4 cup dry white wine; 1 hard-boiled large egg; 1/2 cup olive oil; 3 tablespoons white-wine vinegar; 1 medium onion, finely chopped (1/2 cup); 2 teaspoons drained bottled capers, rinsed, chopped if large; 1 teaspoon Dijon mustard; 1 teaspoon finely chopped fresh flat-leaf parsley; 1 teaspoon finely chopped fresh chervil; 1 teaspoon finely chopped fresh chives; 1/4 teaspoon salt; 1/8 teaspoon black pepper

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Mussels on the Half Shell with Ravigote SauceRomulo Yanes

Ravigote sauce is piquant vinaigrette that typically contains onions, capers, and herbs. The hard-boiled egg in this rendition gives the sauce body.

Active time: 30 min Start to finish: 1 1/2 hr

Cooks' notes:

• Mussels can be chilled in sauce up to 6 hours. • Mussels on the half shell can be assembled on platter 1 hour before serving and chilled. • Instead of serving on the half shell, you can spoon mussels and some sauce over a bed of romaine (and discard shells).

Recipe notes

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