Felipe Rojas-Lombardi’s Mussels Vinaigrette

Name: Felipe Rojas-Lombardi’s Mussels Vinaigrette
Yield: 6 to 8 portions
Ingredients: ¼ cup fresh or frozen (thawed) green peas; ¼ cup fresh or frozen (thawed) green peas; 1½ pounds ripe tomatoes, cut into bite-size chunks; ½ onion, thinly sliced; ⅓ cup Chopped fresh Italian (flat-leaf) parsley; ⅓ cup white wine vinegar; 1 teaspoon coarse (kosher) salt; 2 tablespoons plus ½ cup olive oil; 5 pounds fresh mussels, well scrubbed; 8 ounces red new potatoes, cooked in their skins and quartered; 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves; 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves; ½ cup dry white wine

Preparation info

6 to 8
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

It seems so appropriate to have Felipe here with us. We have spent many happy hours at the Ballroom, his fabulous New York restaurant. In fact, we celebrated the publication of The Silver Palate Good Times Cookbook there.

Ingredients

5 pounds fresh mussels, well scrubbed
2 tablespoons plus ½ cup olive oil

Starter
Gluten-free

Method

Remove the beards from the mussels. (Don’t beard until right before you prepare this dish.)
In a 12 inch skillet with a tight-fitting lid, combine 2 tablespoons of the oliv