Best Mussels On The Half Shell With Ravigote Sauce Recipes

Mussels on the Half Shell with Pesto image

Yield Makes 40

Number Of Ingredients 11

1 cup dry white wine
1 cup water
1/4 cup chopped shallots
2 tablespoons white wine vinegar
4 garlic cloves, crushed with side of knife
40 fresh mussels, scrubbed, debearded
4 cups fresh basil leaves
4 garlic cloves, chopped
3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
2 tablespoons low-fat mayonnaise

Steps:

Bring first 5 ingredients to boil in large pot. Working in batches, add mussels to pot. Cover; cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to large bowl. Discard any that do not open. Cool mussels. Strain cooking liquid; reserve 1 cup.
Remove mussels from shells, reserving half of each shell. Transfer mussels to medium bowl and refrigerate.
Finely chop basil and garlic in processor. With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl. Season with salt and pepper. Add mussels and toss to coat. Chill at least 1 hour. (Can be made 1 day ahead. Refrigerate reserved shells.)
Spoon mussels and pesto into reserved shells. Arrange on platter.

Mussels on the Half Shell image

Provided by Paja9203

Categories Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

454 g mussels (a 1 pound box)
1 cup fresh breadcrumb
3 tablespoons butter or 3 tablespoons margarine, melted
1/4 cup fresh parsley, chopped
1 garlic clove, minced finely
1 teaspoon lemon zest
2 tablespoons parmesan cheese, freshly grated
salt and pepper
1 lemon, juice of

Steps:

Thaw the mussels.
Drain them well, squeezing out extra liquid from the mussels.
Put them on a cookie sheet.
In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
Squeeze the lemon over the mussels.
Put the bread crumb mixture equally on the mussels and press down a little.
Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
Serve and enjoy!

Mussels on the Half Shell with Ravigote Sauce image

Yield Makes 6 to 8 servings

Number Of Ingredients 13

48 mussels (preferably cultivated; about 1 1/2 lb), scrubbed and beards removed
1/4 cup dry white wine
1 hard-boiled large egg
1/2 cup olive oil
3 tablespoons white-wine vinegar
1 medium onion, finely chopped (1/2 cup)
2 teaspoons drained bottled capers, rinsed, chopped if large
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh chervil
1 teaspoon finely chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.