Cold Mussels on a Half Shell
Cold Mussels on a Half Shell
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Cold Mussels on a Half Shell

20 MIN
30 MIN
24 hors d’oeuvres, approximately



  1. In a large saucepan, soften the shallots in half the oil. Add the wine and bring to a boil. Add the mussels. Cover and continue cooking, stirring frequently, until they have opened, about 5 minutes. Drain and keep the cooking liquid for another use (see note). Discard any closed mussels.
  2. Remove the mussels from their shells and place in a bowl. Add the remaining ingredients. Season with salt and pepper. Refrigerate for about 30 minutes.
  3. Clean about 24 half-shells and garnish with the mussel salad. Place in a serving dish.


Use the cooking juices for a spaghetti, risotto or seafood soup.


  1. excellent, made it for a party last night and they did not last long. Very fresh tasting great flavors

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