Salade de Moules

Name: Salade de Moules (Fresh Mussels with an Herb Vinaigrette)
Cuisine: France
Ingredients: 1½ cups water; 6 pounds mussels (there will be about 12 in a pound, but only about 10 will be fresh); 3 bay leaves; 1½ cups dry white wine (California Chablis is perfectly good); salt; 2 large onions, grated or very finely minced; ½ cup chopped Italian parsley; ⅓ cup olive oil; 2 tablespoons red wine vinegar; 2 tablespoons capers or chopped French gherkins; freshly ground black pepper; 1 teaspoon chopped fresh tarragon, or ½ teaspoon dried; 2 tablespoons capers or chopped French gherkins

Fresh Mussels with an Herb Vinaigrette

Preparation info

For
6
people

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a perfect summer meal, light and enticing. Be sure to serve it with plenty of good bread and a cool, crisp white wine.

Ingredients

6 pounds mussels (there will be about 12 in a pound, but only about

Europe
France
Gluten-free
Mediterranean
Summer

Method

Scrub the mussels with a strong brush, remove the beards, and leave them in cold water for 10 minutes. Throw away all the mussels that are not firmly closed.

Bring the water, wine, and bay leaves to a boil in a large, heavy casserole. Add the mussels and cook, tightly covered, over high heat 4 to 6 minutes, shaking the pot two or three times so that the mussels cook evenly. When all the