Name: Mussels Ravigote
Yield: 6 servings
Cuisine: United States
Ingredients: 2 shallots, coarsely chopped; ½ teaspoon dried thyme Sauce Ravigote; ½ bay leaf; Salt and freshly ground black pepper; 2 pounds mussels; 2 tablespoons butter; Pinch of cayenne pepper; 1 cup dry white wine; 2 small onions, quartered; 2 parsley sprigs

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

2 pounds mussels
2 shallots, coarsely chopped
2 small onions, quartered

Method

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.
Lift mussels from the broth and discard any that have not opened.

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Mussels Ravigote

Ingredients

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