Some fresh herbs are all you need for these French mussels, which come from Langon, France.
Featured in: Biarritz and the Cuisine of the Sun
- 2 tbsp. rendered duck fat or vegetable oil
- 6 whole shallots, minced
- 2 cloves garlic, minced
- 6 1⁄2 lb. mussels, cleaned
- 1 1⁄2 cups dry white wine
- 2⁄3 cup olive oil
- 4 whole chives, finely chopped
- 2 sprigs flat-leaf parsley, stems removed, leaves finely chopped
- 2 sprigs tarragon, stems removed, leaves finely chopped
- Rind of 1/2 preserved lemon, minced
- Juice of 1 lime
- Kosher salt
- Piment d’Espelette
- In a large saucepan, warm the duck fat over medium heat. Add the shallots and garlic and cook until softened, but not browned, about 5 minutes. Increase the heat to medium-high, add the mussels and wine, and cover. Cook, shaking the pan occasionally, until the mussels open, 3 to 5 minutes. Discard any that do not open.
- Using tongs or a slotted spoon, transfer the mussels to a cutting board. Pour the cooking liquid through a fine sieve into a small saucepan and scrape the shallots and garlic into a medium bowl. Bring the cooking liquid to a boil and cook until reduced to 3⁄4 cup, about 15 minutes. Remove the pan from the heat and let the reduction cool completely.
- Pour 1⁄4 cup of the reduction into the shallots and garlic, then add the olive oil, chives, parsley, tarragon, lemon rind, and lime juice. Toss until well combined. Season the vinaigrette with salt and piment d’Espelette.
- Remove and discard the empty top shells from each mussel and transfer the bottoms to a serving platter. Spoon the vinaigrette over the mussels and serve immediately.