Mussels with a Special Mayonnaise
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INGREDIENTS 3 dozen mussels, scrubbed and debearded
1 cup dry white wine
1 cup mayonnaise flavored with a little lemon juice
1 tablespoon chopped fresh parsleySet the mussels over high heat in a large, nonreactive pot and pour the wine over them. Cover and cook them for 5 minutes, shaking the pot frequently, then remove the mussels and discard the surplus half shells. (If the mussels are small, arrange them two to a half shell, but if they are of a good size leave them one in each shell). Set the mussels aside to cool. Strain the cooking broth, boil to reduce it to about a quarter of its original volume, and cool.
Blend the mayonnaise with 2 tablespoons of the reduced mussel broth. Spoon the mixture over the mussels, sprinkle with parsley and serve.
Serves 2 to 3