Mounds Of Mussels With Saffron Mayonnaise

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

I don’t think there is anything more spectacular than a platter piled high with steamed mussels, their sleek black shells spread wide open to reveal the tan tender morsels within. Certainly, nothing could be simpler to prepare. These mussels are steamed in white wine, butter, and shallots until their lids open. Then the mussels are removed and the cooking liquid is seasoned with saffron and reduced. It is whisked into mayonnaise to make a dipping sauce for the shellfish.

Ingredients

• 12   tablespoons (1½ sticks) unsalted butter
• 2/3 cup coarsely chopped shallots
• 6   medium cloves garlic, thinly sliced
• 3   cups dry white wine
• 1   cup fresh flat-leaf parsley sprigs
• 4   sprigs fresh thyme, or 2 teaspoons dried
• 2   large bay leaves
• 4   pounds (about 4 dozen) medium mussels in the shells, scrubbed (see note)
• 1   teaspoon saffron threads, crushed
• 1½ cups regular or reduced-fat (not nonfat) mayonnaise
• 2   teaspoons chopped fresh flat-leaf parsley

Directions

1. Melt 6 tablespoons of the butter in each of 2 large (6- to 8-quart) pots set over medium-high heat.
2. When hot, put half of the shallots and garlic in each pot.
3. Sauté, stirring, until softened, 2 to 3 minutes.
4. Add half of the wine and half of the herbs to each pot.
5. Bring mixture to a simmer.
6. Add half of the mussels to each pot, trying to keep the hinged sides down.
7. Cover and steam until the mussels are open, 5 to 7 minutes. Remove and discard any mussels that have not opened.
8. Mound the mussels onto a large serving platter or in a large, shallow bowl.
9. Cover loosely with foil to keep warm.
10. TO MAKE THE MAYONNAISE: Strain the cooking liquid from both pots and return 2 cups of the strained liquid to only 1 of the pots.
11. Place over high heat.
12. Add the saffron and cook until the mixture has reduced to about ½ cup and is slightly syrupy, 5 to 8 minutes or longer.
13. Remove and cool 5 minutes, then whisk reduced mixture into the mayonnaise.
14. Place in a small serving bowl and sprinkle with parsley.
15. Remove the foil from the mussels and serve with the Saffron Mayonnaise.

YIELD: SERVES 4