A delicious mussel cocktail served with fresh, homemade mayonnaise.
- for the mayonaise: (makes 300ml (10 fl oz))
- 2 egg yolks (at room temperature)
- 2 tsp lemon juice
- pinch of caster sugar
- 1 tsp dijon mustard
- 300 ml light olive oil
- for the mussels:
- 2 kg wild mussels (de-bearded and cleaned)
- 1 tblsp olive oil
- 1 small onion (diced)
- 2 garlic cloves (sliced)
- 2 medium carrots (finely diced)
- 200 ml white wine
- to serve:
- 2 little gem lettuce (shredded)
- 1 cucumber (peeled and finely diced, seeds discarded)
- few sprigs each of chervil and dill
- sea salt and freshly ground black pepper
- Firstly, make the mayonnaise. Put the egg yolks, lemon juice, sugar and Dijon mustard in a small bowl and season well. Very gradually pour the oil into the bowl in a steady stream, whisking it in all the time. This will give a rich, thick mayonnaise.
- Discard any mussels that remain open when tapped. Heat the oil in a large pan and add the onions, garlic, carrot, wine and mussels. Cover with a tight fitting lid and leave to steam for 5-6 minutes until the mussels have opened. Discard any mussels that remain closed.
- Drain everything in a colander set over a bowl to catch the juices. Return the juices to the pan and simmer until reduced to about two tablespoons. Strain the juices through a fine sieve into the mayonnaise, stirring to combine.
- Meanwhile, remove the mussel meat from the shells and reserve. Spoon the carrot and onions into a bowl. Stir the lettuce and cucumber through with two tablespoons of the mayonnaise and check seasoning. Divide this mixture between four serving glasses and spoon the mussels on top.
- Dress the mussels with a spoonful of mayonnaise, the chervil and dill and serve.
More by Richard Corrigan:
- Butter Poached Smoked Haddock with a German Potato Salad
- Roasted Corn on the Cob
- Rump Burger with Foccacia Bread and Chunky Chips