Mussels Ravigote

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds mussels
  • 2 shallots, coarsely chopped
  • 2 small onions, quartered
  • 2 parsley sprigs
  • Salt and freshly ground black pepper
  • Pinch of cayenne pepper
  • 1 cup dry white wine
  • 2 tablespoons butter
  • ½ bay leaf
  • ½ teaspoon dried thyme Sauce Ravigote


    1. Scrub the mussels well to remove all exterior sand and dirt. Place them in a large kettle with the shallots, onions, parsley, salt and pepper to taste, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil. Simmer for five to ten minutes, or until the mussels have opened.

    2. Lift mussels from the broth and discard any that have not opened. Strain the broth through a cloth-lined sieve and reserve one cup for the sauce.

    3. Take the mussels out of the shells and spoon into a serving dish. Cover with sauce ravigote.