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Steamed Mussels with Fresh Herbs-Moules aux Herbes Fraiches
1/2 cup finely chopped shallots
1/3 cup julienned fresh basil
4 tablespoons fresh tarragon leaves
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1 1/2 cups vinaigrette
4 lbs. mussels in the shell, well scrubbed and beards removed
1 cup water
1/2 cup roasted, peeled and sliced red bell peppers
In a small bowl, combine the shallots, basil, tarragon, chives, parsley and vinaigrette. Stir to mix and set aside.
Discard any mussels that do not close to the touch. In a large saucepan, bring the water to a boil. Add the mussels, cover and steam over high heat, stirring once or twice, until the shells open, 3 to 5 minutes.
Drain the mussels and discard any that have not opened. Place them in a large serving bowl or divide equally among smaller individual bowls. Scatter the peppers evenly over the top.
Pour the vinaigrette herb mixture directly over the mussels and peppers. Serve immediately or let cool and serve at room temperature.
Serves 4 to 6.
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Steamed Mussels with Fresh Herbs-Moules aux Herbes Fraiches-France
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Category: Recipes
Prep Time: Cook Time: Total Time:
Steamed Mussels with Fresh Herbs-Moules aux Herbes Fraiches
1/2 cup finely chopped shallots
1/3 cup julienned fresh basil
4 tablespoons fresh tarragon leaves
1/3 cup chopped fresh chives
1/3 cup chopped fresh parsley
1 1/2 cups vinaigrette
4 lbs. mussels in the shell, well scrubbed and beards removed
1 cup water
1/2 cup roasted, peeled and sliced red bell peppers
In a small bowl, combine the shallots, basil, tarragon, chives, parsley and vinaigrette. Stir to mix and set aside.
Discard any mussels that do not close to the touch. In a large saucepan, bring the water to a boil. Add the mussels, cover and steam over high heat, stirring once or twice, until the shells open, 3 to 5 minutes.
Drain the mussels and discard any that have not opened. Place them in a large serving bowl or divide equally among smaller individual bowls. Scatter the peppers evenly over the top.
Pour the vinaigrette herb mixture directly over the mussels and peppers. Serve immediately or let cool and serve at room temperature.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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