Mussels Ravigote

• 1/4 cup finely chopped red onion
• 2 tablespoons chopped fresh parsley
• 1 tablespoon minced fresh tarragon
• 3 tablespoons sliced cornichons
• 1 tablespoon white wine vinegar
• 2 teaspoons capers
• 1 1/2 teaspoons extravirgin olive oil
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• 1 cup dry white wine
• 1 (8-ounce) bottle clam juice
• 48 mussels (about 2 pounds), scrubbed and debearded

1. To prepare mussels, combine first 9 ingredients in a small bowl; set aside.
2. Bring wine and clam juice to a boil in a Dutch oven. Add mussels; cover and cook 2 minutes or until shells open. Remove mussels from pan with a slotted spoon; discard any unopened shells. Keep warm.
3. Bring wine mixture to a boil over high heat; cook until reduced to 1/3 cup (about 15 minutes). Pour liquid over mussels. Add the cornichon mixture; toss.

red onion, parsley, tarragon, cornichons, white wine vinegar, capers, extravirgin olive oil, mustard, garlic, white wine, clam juice, mussels

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