Food & Cooking Recipes Appetizers Mussels in Parsley Vinaigrette Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 Chilled, cooked mussels in vinaigrette have layers of flavor from Dijon mustard, rice-wine vinegar, olive oil, shallots, and parsley. Ingredients ½ cup plus 3 tablespoons extra-virgin olive oil ½ cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total) ½ cup dry white wine 3 pounds (about 100 small) mussels, 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) Directions Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.) Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour. Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days. Toss 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. Rate it Print