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green mussels white wine thyme homemade mayonnaise lemon juice hot Chinese red bell pepper kosher salt thyme
Viewed: 56 - Published at: 4 years agoIngredients
- 40 (about 3 pounds) New Zealand green mussels or other large mussels
- 1 cup white wine
- 3 sprigs thyme
- 3/4 cup homemade mayonnaise
- 1 tablespoon lemon juice
- 1 1/4 teaspoons hot Chinese-style mustard powder
- 1 roasted red bell pepper, skinned, seeded and chopped
- Kosher salt to taste
- Fresh thyme leaves for garnish
Method
- 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.
- 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.
- 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.
- 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 1/2 teaspoon of the mustard sauce.
- Sprinkle each with a pinch of thyme leaves and serve.
