I served these mussels at one of our patio parties. Cold and delicious, these Chilled Mussels added color and a French vibe to my patio table. Just picture yourself sitting at one of those wonderful chestnut tree shaded French bistros. Very Provence!
Tip : You can substitute the saffron mayonnaise with a good quality store bought mayonnaise and 1 teaspoon of good quality curry powder.
Ingredients
- 3 doz mussels in their shells
- 2 cloves garlic
- 1/2 cup white wine
- 1 cup water
- 1 recipe Saffron Mayonnaise
- 3-4 sprigs fresh parsley chopped
Instructions
- Gather all ingredients before starting recipe.
Mussels
- Add whole garlic cloves, white wine and water in a pan large enough to allow all the mussels to be spread out in one layer. Bring to a simmer.
- Add the mussels all at once, cover the pan and reduce the heat to medium and cook for about 2-3 minutes, or until the shells have opened. Strain mussels and discard any unopened shells. Place the opened shells on a cookie sheet and place in your refrigerator for 15-20 minutes.
- When the mussels have cooled, split the shells open, remove the mussels and place one mussel on one reserved half shell. Continue until all the mussels have been placed on shells, cover the mussels with plastic wrap and place in your refrigerator until ready to serve.
Serving
- Arrange mussels on a platter, add a dollop of mayonnaise on the top of each mussel, sprinkle with chopped parsley and serve with extra mayonnaise on the side.
