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Chilled Mussels with Saffron Mayo

Serves 10 (makes 60) (serving size: 6 mussels)

Total Time
1 hr

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

su-Chilled Mussels with Saffron Mayo Image

Photo: Iain Bagwell; Styling: Karen Shinto
 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
Step 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.

Step 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.

Step 3

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

Step 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.

Step 5

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

Step 6

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

Nutrition Facts

Servings 0

Amount Per Serving
Calories 108Calories from Fat 34
% Daily Value *
Total Fat 4.1g7%

Saturated Fat 0.7g4%
Cholesterol 28mg10%
Sodium 317mg14%
Total Carbohydrate 5.4g2%

Dietary Fiber 0.1g1%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.