Cold Mussels on the Half-Shell

Preparation info
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By David Tanis

Published 2013

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  • 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