Mussels with mayonnaise sauce
4 servings
30 minutes
The recipe is taken from the book "Seafood. Very simple.
1
Clean and chop the onion.
- Onion: 1 head
2
Wash and cut the leek into small pieces.
- Leek: 1 stem
3
Bring vegetables with white wine to a boil in 250 ml of water.
- White wine: 250 ml
4
Clean the mussels with a brush under cold running water, cut off the 'beards', and boil in a covered pot on high heat for 10 minutes.
- Mussels: 1.5 kg
5
If all the mussel shells have opened, they are ready. Drain the water from the mussels and let them cool. Remove the empty shells. Arrange the mussel halves in a daisy pattern on four serving plates.
6
Boil the broth with mussels until only 0.5 cup of liquid remains.
- Mussels: 1.5 kg
7
Mix mayonnaise with cooled mussel broth, lemon juice, salt, ground pepper, and sugar.
- Mayonnaise: 250 g
- Lemon juice: 1 tablespoon
- Salt: pinch
- Ground white pepper: pinch
- Sugar: pinch
8
Add whipped cream to the mayonnaise. Spread the sauce over the mussel shells and sprinkle with parsley.
- Whipped cream: 3 tablespoons
- Chopped parsley: 1 tablespoon