Chilled Mussels with Saffron Mayonnaise is pretty to look at, icy cool and just generally a nice addition to any patio party cocktail table. The vibrant colors complement any other colorful dishes that you might add.

  • Course Appetizer, Fish and Shellfish
  • Cuisine French
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Appetizer, Backyard Party, Casual Dinner Party, Deck Party
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  • Course Appetizer, Fish and Shellfish
  • Cuisine French
  • Keyword 30 Minute Meal, 5 Ingredients or Less, Appetizer, Backyard Party, Casual Dinner Party, Deck Party
Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time Total Time
15 minutes 30 minutes
Servings Prep Time
6 people 10 minutes
Cook Time Passive Time Total Time
15 minutes 30 minutes
Tips
You can substitute a good quality mayonnaise and just add the saffron and salt mix, in a pinch, add less than a teaspoonful of ground turmeric for color instead of the saffron.
Degree of Difficulty
Easy
Ingredients
  • 3-4 live mussels per person in their shells
  • 1 recipe saffron mayonnaise
  • 3-4 sprigs fresh parsley chopped
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe
Mussels
  1. Bring salted water to a boil in pan large enough to allow all the mussels to be spread out so that they are mostly on the bottom of the pan in a single layer
  2. Add the mussels all at once, cover the pan, reduce heat to medium and cook for about 2-3 minutes, or until the shells open. Strain mussels and discard any unopened shells. Place the opened shells on a cookie sheet and place in the fridge for 10-15 minutes.
  3. When cooled, split the shells, remove the mussels and place on one of the shells. Continue until all the mussels have been placed on shell halves, then cover with plastic wrap and place in the fridge until ready to serve.
Serving
  1. Place mussels on a platter and add a dollop of mayonnaise to each shell, sprinkle with chopped parsley and serve with extra mayonnaise on the side.

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