An easy and elegant presentation, and you will have enough extra sauce for sammies!
(makes 60)
60 small to medium fresh mussels (2-2&1/2 lbs)
1 cup Chardonnay
1 small sweet* onion, chopped
1/4 cup lemon grass*, chopped (I found Safeway has it fresh, or freeze dried in a jar*)
1 garlic clove, chopped
1/3 cup drained jarred roasted red pepper
1/8 t. cayenne
Zest of 1/2 lemon
1&1/2 t. lemon juice
1/2 cup light* mayo
Rock salt (for serving)
60 small flat-leaf parsley leaves
Melted Kerrygold butter* (for serving)
Lemon wedges*
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 led, bring wine and onion to a boil over high heat. Add mussels; cook, covered, until they open, 2-3 mins. 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. In a blender, whirl garlic, roasted red pepper, lemon grass, cayenne, lemon zest, and juice until smooth. Add mayo 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. Arrange lemon wedges around rim of platters. Put out a bowl of melted butter for dipping. Holy Moly!!!!
"Forgiveness and grace are always available to the spiritual traveler."
Happy Friday, Dear Friends!!
Love,
MM
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