4 servings

- 1 pound mussels, washed and debearded

- ¼ cup dry white wine

- 1½ teaspoons minced fresh shallots

- ½ teaspoon red chili flakes

- ¼ cup champagne vinegar or substitute high quality white wine vinegar

- 2 teaspoons finely minced lemon zest

- ½ cup extra-virgin olive oil

- ½ teaspoon kosher salt

- 1/8 teaspoon fresh ground black pepper

1. Place mussels and white wine in a saucepan with a tight-fitting lid. Place over high heat and steam, covered, until mussel shells just open, about 3 minutes. Remove pan from heat and let sit, covered, 30 seconds. Uncover and let cool. Strain mussel juice off and measure. It should be ½ cup. If not, add a little white wine to bring it up to ½ cup. Set aside.

2. Meanwhile, remove mussels from the shell, discarding any unopened ones and set aside mussel meat.

3. In a medium bowl, add the reserved mussel juice and shallots, chili flakes, vinegar, lemon zest, olive oil, salt and pepper; whisk together well. Add reserved mussels to the vinaigrette and refrigerate until needed. May be made up to 1 day in advance.

©2005 by Kathy Casey Food Studios®