← Back to Search Results
steaming American, French, Italian
Felipe Rojas-Lombardi’s Mussels Vinaigrette

Photo by: Joseph De Leo
Comments: 0
 

Recipe

It seems so appropriate to have Felipe here with us. We have spent many happy hours at the Ballroom, his fabulous New York restaurant. In fact, we celebrated the publication of The Silver Palate Good Times Cookbook there.

Yield: 6 to 8 portions

Ingredients

  • 5 pounds fresh mussels, well scrubbed
  • 2 tablespoons plus ½ cup olive oil
  • ½ cup dry white wine
  • 4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
  • 8 ounces red new potatoes, cooked in their skins and quartered
  • 1½ pounds ripe tomatoes, cut into bite-size chunks
  • ½ onion, thinly sliced
  • ¼ cup fresh or frozen (thawed) green peas
  • 1/3 cup white wine vinegar
  • 1 teaspoon coarse or kosher salt
  • 1/3 cup chopped fresh Italian (flat-leaf) parsley

Directions

1. Remove the beards from the mussels. (Don’t beard until right before you prepare this dish.)

2. In a 12-inch skillet with a tight-fitting lid, combine 2 tablespoons of the olive oil, 2 tablespoons of the white wine, the thyme, and the cleaned mussels. Cover the skillet and steam the mussels over high heat until the shells are just opened, 5 to 8 minutes. Discard any mussels that have not opened, and set the rest aside.

3. Let the liquid in the skillet sit for a few minutes so that any sand or sediment settles at the bottom. Then carefully strain this liquid through a sieve lined with cheesecloth, leaving any residue in the skillet. Pour the liquid into a large bowl, and reserve.

4. Remove the mussels from their shells. Place the mussels in the bowl with the liquid.

5. Add the cooked potatoes, tomatoes, onion, peas, vinegar, salt, parsley, and the remaining ½ cup olive oil and remaining white wine. Toss gently, being careful not to damage the mussels. Serve at room temperature.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information is based on 8 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

400kcal (20%)
81mg (8%)
37mg (62%)
156mcg RAE (5%)
1100mg
98mg
29g
3g
2g
18g
63mg (21%)
947mg (39%)
3g (17%)
22g (34%)
10mg (55%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
living-raw-food Living Raw Food
by Sarma Melngailis
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
nigella-express Nigella Express
by Nigella Lawson
the-sweet-life The Sweet Life
by Kate Zuckerman
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
mexican-everyday Mexican Everyday
by Rick Bayless
big-fat-cookies Big Fat Cookies
by Elinor Klivans
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?