Mussels on the Half Shell with Ravigote Sauce

Ingredients

• 48 mussels (preferably cultivated; about 1 1/2 lb), scrubbed and beards removed
• 1/4 cup dry white wine
• 1 hard-boiled large egg
• 1/2 cup olive oil
• 3 tablespoons white-wine vinegar
• 1 medium onion, finely chopped (1/2 cup)
• 2 teaspoons drained bottled capers, rinsed, chopped if large
• 1 teaspoon Dijon mustard
• 1 teaspoon finely chopped fresh flat-leaf parsley
• 1 teaspoon finely chopped fresh chervil
• 1 teaspoon finely chopped fresh chives
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

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