Mussels in Parsley Vinaigrette


Chilled, cooked mussels in vinaigrette have layers of flavor from Dijon mustard, rice-wine vinegar, olive oil, shallots, and parsley.


  • 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)


  1. 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.)

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

  3. 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.

  4. 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.

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