Moules Ravigote

The man of the house made a delicious dinner Saturday night which consisted of mussels and shrimp. Super simple idea, good ingredients, good flavors and you get a great meal. He also thought the 3 of us needed 2 pounds of mussels, silly man, that was way too much. What to do with left over mussels, toss them right, they can't last that long, or can they?

We picked out the left over mussels and saved them in the fridge. I happened across a recipe in Julia and Jacques Cooking At Home Cookbook. I admit it, I love cookbooks and read them like regular books. This wasn't a difficult recipe by any means, but it was time consuming. Thankfully I am a chopper and tend to dice things into little bits, so this recipe really worked well with my knife skills. It is hard to tell in the photo, but there are a bunch of mussels, nestled in their shells, covered in the ravigote. I served a simple salad of romaine, tomatoes, and shaved Parmesan with a faux Caesar dressing along with the mussels, it was a nice light dinner. It would have been even better enjoyed on the deck in June with a nice white wine. If you want to just cook the mussels and make the ravigote sauce you can do that too.

INGREDIENTS

For the ravigote sauce:

1 1/2 Tbs minced shallots or scallions

1 1/2 Tbs Dijon mustard

2 hard boiled eggs, finely chopped

2 Tbs chopped gherkin pickles

1 Tbs capers

1 Tbs chopped parsley

2 Tbs Chives (I didn't have any)

1 Tbs white wine vinegar (I used red wine vinegar)

2 tsp lemon juice

4 Tbs extra virgin olive oil

1/8 tsp salt

1/8 tsp Tabasco

1-2 cloves minced garlic

Mince, chop, and dice all of the above items that need chopping. Then add the wet ingredients. Spoon the sauce over the mussels and enjoy.