This easy and elegant mussel recipe comes from chef Hélène Darroze’s family in the southwestern French commune of Langon. The meaty bivalves are richer than clams and more substantial than oysters. Both lemons and limes brighten the dish with acidity, and Piment d'Espelette adds a hit of spice.
Featured in: "Biarritz and the Cuisine of the Sun."
- 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
- Piment d'Espelette