Mussels with Saffron Mayonnaise

Name: Mussels with Saffron Mayonnaise
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 5
Cuisine: Global
Ingredients: 1 teaspoon Dijon mustard; 79 milliliters dry white wine; 5 servings Kosher salt and freshly ground black pepper; 1 Tbsp freshly squeezed lemon juice; 1 teaspoon grated lemon zest; 158 milliliters good mayonnaise, such as Hellmanns; 680 grams mussels, cleaned; 1 teaspoons saffron threads; 1 teaspoons fleur de sel or sea salt

Mussels with Saffron Mayonnaise is From preparation to the plate, this recipe takes around 20 minutes.

Instructions

Watch how to make this recipe.

For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes.

Ingredients you will need

Mayonnaise

Saffron

Water

Equipment you will use

Bowl

Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.

Ingredients you will need

Kosher Salt

Lemon Juice

Lemon Zest

Mayonnaise

Mustard

Pepper

Equipment you will use

Whisk

For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside.

Ingredients you will need

Fleur De Sel

Mussels

Pepper

Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot.

Equipment you will use

Frying Pan

Add the mussels in a single layer and cook them for one minute, until they start to open.

Ingredients you will need

Mussels

Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture.

Ingredients you will need

Salt And Pepper

Mussels

Wine

Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

Ingredients you will need

Mayonnaise

Saffron

Equipment you will use

Frying Pan

Bowl

Equipment

Bowl

Whisk

Frying Pan

Ingredients

Servings:

1teaspoon

Dijon mustard 79milliliters

dry white wine 5servings

Kosher salt and freshly ground black pepper 1Tbsp

freshly squeezed lemon juice 1teaspoon

grated lemon zest 158milliliters

good mayonnaise, such as Hellmann's 680grams

mussels, cleaned 1teaspoons

saffron threads 1teaspoons

fleur de sel or sea salt

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Aubert Lauren Vineyard Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 139 dollars per bottle.