ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chilled Mussels with Saffron Mayo

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 1 hr
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.

Ingredients

  • 60 small to medium mussels (2 to 2 1/2 lbs.)
  • 1 cup Chardonnay
  • 1 small onion, chopped
  • 1 pinch saffron threads
  • 1 garlic clove, chopped
  • 1/3 cup drained jarred roasted red pepper
  • 1/8 teaspoon cayenne
  • Zest of 1/2 lemon
  • 1 1/2 teaspoons lemon juice
  • 1/2 cup mayonnaise
  • Rock salt (for serving)
  • 60 small flat-leaf parsley leaves

Nutrition Information

  • calories 108
  • caloriesfromfat 34 %
  • protein 12 g
  • fat 4.1 g
  • satfat 0.7 g
  • carbohydrate 5.4 g
  • fiber 0.1 g
  • sodium 317 mg
  • cholesterol 28 mg

How to Make It

  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.

  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.

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

  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.

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

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