This recipe is from Patricia Wells The French Kitchen Cookbook. I love then flavor of the vinaigrette with the mussels. I streamed them in a pot of 50% water and 50% wine for a nice broth.
2 lbs fresh mussels
1/4 c olive oil
Juice and zest from one lemon
1/4 c capers, drained
2 shallots, minced
2 TBSP pickled jalapeño, minced
4 scallions, sliced thin
6 TBSP cilantro, minced
Scrub and beard mussels, toss any that stay open.
In a steaming pot heat water and wine – you will need enough to come up just below your steaming pot.
Combine oil, lemon juice and zest, capers, shallots, jalapeño and pepper in a small bowl. Combine cilantro and green onions in a separate bowl.
When water comes to a boil, add mussels, cover and cook 2 -3 minutes until they begin to open. Toss mussels with herbs and vinaigrette with the middle liquid.
Serve with bread.