Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
1 Hour
Yield
Serves 10 (makes 60) (serving size: 6 mussels)

A spicy Provençal sauce called rouille inspired the mayo for this easy, elegant platter; you'll have enough extra for sandwiches.

How to Make It

Step 1

Scrub mussels, pull off any tough "beards" from sides of shells, and discard any mussels that aren't tightly closed. In a large pot with a tight-fitting lid, bring wine and onion to a boil over high heat. Add mussels; cook, covered, until they open, 2 to 3 minutes. Uncover and let stand until cool enough to handle. Discard any closed mussels.

Step 2

Separate mussels from shells using a sharp knife. Set each mussel on a half-shell (choose flattish ones) and place on a rimmed baking sheet. Cover and chill.

Step 3

Toast saffron in a small frying pan over medium heat, stirring, until slightly darker, 1 1/2 to 2 minutes.

Step 4

In a blender, whirl garlic, roasted pepper, saffron, cayenne, and lemon zest and juice until smooth. Add mayonnaise and whirl to blend. Scrape into a bowl.

Step 5

Pour salt onto 2 platters. Set mussels level on salt. Dollop mayo on each and top with a parsley leaf.

Step 6

Make ahead: Through step 4, up to 1 day, chilled airtight; through step 5, up to 3 more hours, chilled uncovered.

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