Ingredients

serves 4 to 8

　　1/2 cup plus 3 tablespoons extra-virgin olive oil

　　1/2 cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)

　　1/2 cup dry white wine

　　3 pounds mussels (about 100 small), scrubbed and debearded

　　1 teaspoon Dijon mustard

　　3 tablespoons rice-wine vinegar

　　Coarse salt and freshly ground pepper

　　3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish

　　Lettuce leaves, for serving (optional)

　　

Step 1

Heat 2 tablespoons oil in a large pot over medium heat. Add the sliced shallots; cook, stirring, until translucent, about 3 minutes. Add the wine; bring to a boil. Add the mussels; cover and cook, stirring once, until the mussels open, about 3 minutes. Discard unopened shells.

　　

Step 2

Remove the mussels with a slotted spoon; discard the cooking liquid. Chill the mussels in a bowl in the refrigerator, about 1 hour.

　　

Step 3

Whisk together the mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in the remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in the parsley. The vinaigrette can be stored in the refrigerator up to 3 days.

　　

Step 4

Toss the chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half-shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.