Cold Mussels on the Half-Shell


Preparation info

    • Difficulty


Appears in

One Good Dish

By David Tanis

Published 2013

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  • 2½ pounds mussels
  • 1 tablespoon olive oil


    Scrub and debeard the mussels.

    Heat the olive oil in a wide deep skillet over high heat. Add the mussels, cover, and let steam open, 3 to 4 minutes. Let cool, then remove and discard the top shells, leaving the mussels attached to their remaining half-shells. Place on a serving platter.

    To make the vinaigrette, put the shallot in a small bowl. Add the red wine vinegar and a good pinch each of salt and pepper. Stir in the mustard to dissolve. Whisk in the olive oil, then stir in the capers, parsley, chives, and tarragon. Taste and adjust the seasoning.

    Spoon a little vinaigrette over each mussel and serve immediately, with lemon wedges.