Warm mussels with ravigote dressing
Chef Matt Tebbutt creates a seasonal treat using the best shellfish and spring herbs
Difficulty and servings
Serves 4 (as a starter)
Preparation and cooking times
Prep 15 mins
Cook 10 mins
- Heat a large pan with a lid. Throw the shallots and garlic in with the butter. Before the butter starts to brown add the mussels, stir, throw in the parsley stalks and peppercorns and add the wine. Cover and leave to steam for a few minutes.
- When the mussels are fully open, take off the heat and tip into a colander over a large bowl. Shell the meat and keep it in some of the warm liquor. Save the shallots and garlic from the pan, and save some shells.
- Make the dressing by mixing the oil and vinegar with the saved shallot and garlic. Add the chopped tarragon and parsley and a spoonful or so of the mussel liquor.
- Chop the hardboiled egg whites and yolks roughly, but quite small and add to the dressing. Taste and season.
- To serve arrange a few saved shells halves on each plate, mix the mussel meat with the vinaigrette and loosely spoon over the shells. Serve with a simple salad or some pickled cucumber.
Per serving
431 kcalories, protein 22.3g, carbohydrate 7.2g, fat 32.7 g, saturated fat 10.9g, fibre 0.2g, salt 1.42 g
Recipe from olive magazine, March 2010.
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http://www.bbcgoodfood.com/recipes/333605/
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Ingredients
- 2 shallots , finely chopped
- 2 garlic cloves , finely chopped
- 50g salted butter
- 2kg mussels , cleaned
- few parsley stalks
- couple of black peppercorns
- 250ml dry white wine
FOR THE RAVIGOTE DRESSING
- 6 tbsp groundnut oil
- 2 tbsp white wine vinegar
- 2 tbsp chopped tarragon leaves
- 1 tbsp finely chopped parsley
- 2 hard-boiled eggs , whites and yolks separated
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Difficulty and servings
Serves 4 (as a starter)
Preparation and cooking times
Prep 15 mins
Cook 10 mins
Ingredients
- 2 shallots , finely chopped
- 2 garlic cloves , finely chopped
- 50g salted butter
- 2kg mussels , cleaned
- few parsley stalks
- couple of black peppercorns
- 250ml dry white wine
FOR THE RAVIGOTE DRESSING
- 6 tbsp groundnut oil
- 2 tbsp white wine vinegar
- 2 tbsp chopped tarragon leaves
- 1 tbsp finely chopped parsley
- 2 hard-boiled eggs , whites and yolks separated
Per serving
431 kcalories, protein 22.3g, carbohydrate 7.2g, fat 32.7 g, saturated fat 10.9g, fibre 0.2g, salt 1.42 g
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