Recipe - Mussels With Saffron-Tomato Mayonnaise

24 Fresh mussels
1 cup Dry white wine
2 Shallots; finely chopped
One fourth teaspoon Saffron threads
One fourth cup Mayonnaise
3 tablespoon Tomato; seed, fine chop
2 teaspoon Fresh parsley; chopped

Several hours before serving, with stiff brush, scrub mussel shells and
tear beard off each mussel. Rinse mussels thoroughly under cold running
water.

In 10inch skillet, combine mussels, wine, shallots and saffron. Cover
skillet and heat to boiling over high heat. Reduce heat to medium and cook
mussels until shells openabout 5 to 8 minutes. Remove mussels from heat.
With tongs, transfer mussels to tray or rimmed baking sheet, discarding any
unopened mussels. Reserve cooking liquid.

Snap off and discard top shell from each mussel and loosen mussel from
bottom shell. Place mussels in half shells on tray.

In small bowl, combine mayonnaise, 2 tablespoons tomato, and the parsley.
Stir in enough reserved cooking liquid to make a spoonable sauce. Divide
sauce among shells, spooning over and around mussels. Sprinkle with
remaining 1 tablespooon chopped tomato and serve or cover and refrigerate
until ready to serve.

To serve, arrange mussels on a single large platter.

NOTES : A little saffron gives both color and flavor to the simple sauce
that tops these mussels.

Recipe by: Country Living (January 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 24,
1998