Lunch: Chilled Mussels with Saffron Mayo

Recipe by Elaine Johnson A spicy Provençal sauce called rouille inspired the mayo for this easy, elegant platter; you'll have enough extra for sandwiches.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Chilled Mussels with Saffron Mayo

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

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

Instructions

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.
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.
Toast saffron in a small frying pan over medium heat, stirring, until slightly darker, 1 1/2 to 2 minutes.
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.
Pour salt onto 2 platters. Set mussels level on salt. Dollop mayo on each and top with a parsley leaf.
Make ahead: Through step 4, up to 1 day, chilled airtight; through step 5, up to 3 more hours, chilled uncovered.

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