Mussels Ravigote

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

  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.