Mussels Vinaigrette

The sea at its best...

Ingredients
(3 quarts) mussels
(1/4 cup) finely minced shallots
(1 1/2 tsp) oil
(1 1/2 tsp) butter
5-6 sprigs of fresh flat-leaf parsley
1/2 bay leaf
Few sprigs of thyme
(1/4 cup) dry white wine

Preparation
1. Scrub mussels well, scraping away all barnacles, beards, and dirt. Soak in fresh water for 1-2 hours. Alternatively, by pre-cleaned mussels and skip this step
2. In a large, covered pan, sauté shallots in oil and butter until soft.
3. Add mussels, herbs and wine.
4. Raise heat to high, cover pan, and cook, shaking pan every other minute, for about 5 minutes.
5. Do not overcook or mussels will shrink.
6. Cook only until shells have opened.
7. Drain in a colander and let cool.

Vinaigrette
Ingredients
(1/4 cup) Dijon mustard
30ml (2 tbsp) wine vinegar
(3/4 cup) light olive oil
Coarse salt and freshly grounded black pepper to taste
5-6 sprigs of fresh flat-leaf parsley

Preparation
1. Combine mustard, vinegar, salt & pepper in a bowl.
2. Gradually whisk in oil to make a thick sauce.
3. Pour over mussels and gently toss to coat mussels completely - using your hands makes it easier.
4. Sprinkle with chopped parsley.
5. You can serve lukewarm or let them cool.