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

Elaine Johnson
This Story Originally Appeared On sunset.com

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Credit: Iain Bagwell; Styling: Karen Shinto

Recipe Summary

total:
1 hr
Yield:
Serves 10 (makes 60) (serving size: 6 mussels)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

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

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

Nutrition Facts

108 calories; calories from fat 34%; protein 12g; fat 4.1g; saturated fat 0.7g; carbohydrates 5.4g; fiber 0.1g; sodium 317mg; cholesterol 28mg.
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