Mussels À La Ravigote

• 8 ounces gemelli pasta, uncooked
• 3 tablespoons white wine vinegar
• 3 tablespoons lemon juice
• 2 1/2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon dry mustard
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon capers
• 1 tablespoon finely chopped shallots
• 1 teaspoon chopped fresh parsley
• 1 teaspoon chopped fresh chives
• 1 teaspoon chopped fresh tarragon
• 1 1/2 cups water
• 48 mussels (about 2 pounds), scrubbed and debearded

1. Cook pasta according to package directions, omitting salt and fat; drain. Set aside, and keep warm. Combine vinegar and next 10 ingredients in a bowl, stirring well with a whisk. Cover and chill.
2. Bring water to a boil in a large Dutch oven. Add mussels; cover and cook 3 minutes or until shells open. Remove from heat, and discard any unopened shells. Drain mussels, reserving 2 tablespoons cooking liquid. Cool mussels. Divide mussels into 4 individual shallow bowls.
3. Add reserved liquid to vinaigrette; stir well. Spoon evenly over mussels. Serve over pasta.

gemelli pasta, white wine vinegar, lemon juice, extravirgin olive oil, salt, dry mustard, freshly ground pepper, capers, shallots, parsley, fresh chives, tarragon, water, mussels

Taken from www.myrecipes.com/recipe/mussels-la-ravigote (may not work)