4 tbsp. rendered duck fat or vegetable oil
4 tbs butter
6 wholes shallots, minced
2 cloves garlic, minced
5-6 pounds . mussels, cleaned
1 1/2 cups dry white wine
2/3 cup olive oil
4 wholes chives, finely chopped
1/2 cup of flat-leaf parsley, stems removed, leaves finely chopped
2 sprigs thyme, stems removed, leaves finely chopped
Juice of 1/2 lemon
Kosher salt only if necessary
Piment d'espelette or dried , crushed red pepper
See article on storing live shellfish
Heat a large dutch oven so that it is very hot. Add mussells about 6 or 8 deep, stirring gently, until the first ones start to open. Add wine (lots of steam happening), shallots, garlic and butter or duck fat, cover to capture steam,while taking it off the heat. Shake and open after 1 minute
Using tongs or a slotted spoon, transfer the mussels to a cutting board. Pour the cooking liquid through a fine sieve into a small saucepan .
Scrape the residual shallots and garlic into a medium bowl.
Bring the cooking liquid to a boil and cook until reduced to 1.5-2 cup, about 15 minutes.(taste as you go so flavors do not get too concentrated and salty.
Remove the pan from the heat and let the reduction cool completely.
Pour 1/4 cup of the reduction into the shallots and garlic, then add the olive oil, chives, parsley, and lemon juice. Toss until well combined. Season the vinaigrette with salt and piment d'Espelette.
Remove and discard the empty top shells from each mussel and transfer the bottoms to a serving platter. Spoon the vinaigrette over the mussels and serve immediately.
