Mussels with Ravigote Sauce

Moules, sauce ravigote

Preparation info
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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