Mussels and Mayo

steamed mussels

A little bit of saffron goes a long way.  We just discovered this perfect combination of cooked and chilled mussels served with threads of saffron in a mayonnaise-based sauce a few weeks ago in Rouen.  It is a wonderful appetizer served on a bed of ice or rock salt.

  • 2 pounds of fresh mussels (about sixty)
  • 1 cup of your favorite dry, white wine
  • 1 onion, finely chopped
  • 1 pinch of saffron thread
  • 1/3 cup of roasted red peppers, well-drained
  • 1 large garlic clove, chopped
  • 1 and 1/2 teaspoons of lemon juice, freshly squeezed
  • 1 teaspoon of lemon juice
  • 1 half cup of home-made mayonnaise
  • 1 teaspoon of sea salt
  • Smoked paprika to taste

Bring onion and wine to a boil, add mussels and cook, covered, for about three minutes.  Cool and remove top shells,  separate each mussel and return to its bottom shell.  Place the shells on an ice or rock salt-filled tray and chill.  In a food processor, add the next seven ingredients and blend well.  Put a generous dollop of the saffron mayo on each mussel and sprinkle with paprika before serving.

 

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