Name: Mussels with Ravigote Sauce (Moules, sauce ravigote)
Yield: Serves 4
Cuisine: France
Ingredients: salt, pepper; 250 ml white wine; 3-4 tbsp crème fraîche; 1 tsp chopped parsley; 1 tsp chopped tarragon; 2 tsp mustard; 1-2 tbsp finely chopped capers; 1 tbsp finely chopped cornichons; ½ banana shallot or 1 large shallot, chopped; 3 tbsp olive oil; 1 tsp chopped chives; 1.5 kg mussels, cleaned and beards removed; 75 g shallots, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

About

The most herbaceous and refreshing way to eat mussels on a hot day is this dish, served at the excellent L’éstagnol restaurant, next door to Narbonne’s magnificent daily covered food market, the Mecca of all the Aude’s gourmets and cooks. We like to buy all the ingredients we need and then enjoy some oysters from one of the seafood stalls inside the market hall; they are opened on the spot and served at one of the many busy zinc bars. Expertly opened and bedded in ice, with a glass of delic

Ingredients

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Ingredients

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