Green Mussels With Mustard-and-Roasted- Pepper Mayonnaise
Published August 7, 1999
- Total Time
- 40 minutes
- Rating
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Ingredients
40 (about 3 pounds) New Zealand green mussels or other large mussels
1 cup white wine
3 sprigs thyme
¾ cup homemade mayonnaise
1 tablespoon lemon juice
1 ¼ teaspoons hot Chinese-style mustard powder
1 roasted red bell pepper, skinned, seeded and chopped
Kosher salt to taste
Fresh thyme leaves for garnish
Preparation
- Step 1
Scrub the mussels, and use a paring knife to remove any beards that protrude from the shells. Place the mussels in a large bowl of very cold water to soak briefly.
- Step 2
In a large kettle, bring the wine to a boil and add the thyme sprigs. Drain the mussels and add them to the kettle. Cover and cook, stirring once or twice, until they open, about 5 minutes. (Discard any that do not open.) Set aside to cool.
- Step 3
Meanwhile, in the container of a blender, combine the mayonnaise, lemon juice, mustard powder and roasted pepper. Blend until smooth. Scrape into a bowl, season to taste with salt and refrigerate until ready to use.
- Step 4
Break the mussel shells apart, discarding the tops and leaving the meat attached to the bottoms. Divide among 6 plates and top each mussel with ½ teaspoon of the mustard sauce. Sprinkle each with a pinch of thyme leaves and serve.
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