Photo: K8
Warm mussels with ravigote dressing
12 ingredients
15 min + 10 min
Serves 4 (as a starter)
openrecipes
Chef Matt Tebbutt creates a seasonal treat using the best shellfish and spring herbs
Estimated Nutrition (whole recipe, rough)
483
Calories
32g
Protein
31g
Fat
15g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 shallots , finely chopped
- 2 garlic cloves , finely chopped
- 50g salted butter
- 2kg mussels , cleaned
- few parsley stalks
- couple of black peppercorns
- 250ml dry white wine
- 6 tbsp groundnut oil
- 2 tbsp white wine vinegar
- 2 tbsp chopped tarragon leaves
- 1 tbsp finely chopped parsley
- 2 hard-boiled eggs , whites and yolks separated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes