Mussels in Parsley Vinaigrette
Ingredients
- 1/2 cup plus 3 tablespoons extra-virgin olive oil
- 1/2 cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)
- 1/2 cup dry white wine
- 3 pounds (about 100 small) mussels, scrubbed and debearded
- 1 teaspoon Dijon mustard
- 3 tablespoons rice-wine vinegar
- Coarse salt and freshly ground pepper
- 3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
- Lettuce leaves, for serving (optional)
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