Chilled Mussels on the Half Shell with Mignonette Sauce

Chilled Mussels on the Half Shell with Mignonette Sauce Author: Canadian Living Credits: Chilled Mussels on the Half Shell with Mignonette Sauce

Mussels are very economical yet make a party feel extremely special, especially with this elegant presentation.

  • Portion size 48 servings
  • Credits : Canadian Living Special Issue: Holiday Best 2009

Ingredients

  • 2 lbs mussels (aboug 48)
  • 1/2 cup dry white wine
  • 2 tablespoons finely chopped shallots
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon white wine vinegar
  • 1 teaspoon caper drained, rinsed and chopped

Method

Scrub mussels; remove any beards. Discard any mussels that do not close when tapped.

In large pot or Dutch oven, bring white wine to boil over medium-high heat. Add mussels; cover tightly and cook over high heat until mussels open, about 8 minutes. Discard any that do not open.

Remove mussels from liquid and remove from shell, reserving half of each shell; cover and refrigerate mussels.

Strain cooking liquid through cheesecloth-lined sieve into clean saucepan. Add chopped shallot and bring to boil over medium heat; reduce heat and simmer until reduced to oe cup (50 mL), about 10 minutes. Transfer to bowl; let cool.

Stir parsley, vinegar and capers into reduced cooled liquid. Add mussels and toss to coat. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Arrange mussels on shells. Drizzle any remaining cooking liquid over top.

Nutritional facts Per serving: about

  • Sodium 12 mg
  • Protein 1 g
  • Calories 6.0
  • Total fat trace
  • Potassium 12 mg
  • Cholesterol 2 mg
  • Saturated fat 0 g
  • Total carbohydrate trace

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chilled Mussels on the Half Shell with Mignonette Sauce

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