Mussels mayonnaise
Instructions
Wash mussels carefully under running water, wiping with a hard brush to free them from all incrustations.
Finely chop the onion and parsley and place them in a large saucepan along with the mussels and some grain of pepper.
Without adding any liquid, do open spontaneously mussels over high heat: when will all be open, levatele from the bowl and remove the part of the shell with the shellfish, leaving him in his place.
Place the mussels in a dish service.
Leave deposit the liquid emitted by molluscs, then strain it through a wet cloth.
Put in a saucepan with the white wine, chopped shallots and simmer until wine is reduced by half, then add half a glass of liquid: pass the sieve and add a spoonful of whipped cream and allow to cool.
Prepare the mayonnaise and diluitela slowly with the mixture preparation; then season with lemon juice and a teaspoon of mustard.
Pour the sauce over the mussels and serve cold.
Ingredients and dosing for 4 persons
- 1200 g of mussels
- == 1 small onion
- 1 sprig of parsley
- Peppercorns
- 1 glass white wine
- 1 shallot
- 1 tablespoon of cooking cream
- 1 cup of thickish mayonnaise
- 1/2 lemon (juice)
- 1 teaspoon of mustard