Mussels with Herbed Vinaigrette (Moules Vinaigrette)
This easy and elegant mussel recipe comes from chef Hélène Darroze’s family in the southwestern French commune of Langon
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Cooking tools:
- Pot
- Tongs
- Cutting board
- Fine sieve
- Mixing bowl
- Chef's knife
- Measuring cup
- Measuring spoon
- Stove
- Serving platter
- Spoon
Ingredients
- 2 tbsp. rendered duck fat or vegetable oil
- 6 whole shallots (finely chopped)
- 2 garlic cloves (finely chopped)
- 6 1/2 lb. mussels (cleaned)
- 1 1/2 cups dry white wine
- 2/3 cup extra-virgin olive oil
- 4 whole chives (finely chopped)
- 2 tbsp. Italian parsley leaves (finely chopped)
- 2 tbsp. tarragon leaves (finely chopped)
- Rind of 1/2 preserved lemon (finely chopped)
- Juice of 1 lime
- Kosher salt
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