by Clair on May 4, 2010
A fabulous dish to share with the one you love, or make double and feed a crowd! Serve with plenty of toasted crusty bread (with butter!) and a large leafy green salad.
Quick & Easy Mayonnaise Mussel Recipe Ingredients
- 1 egg yolk
- 1 tbsp dijon or French mustard
- 1 tsp lemon juice
- 1 tsp white wine vinegar
- 150ml olive oil
- 50ml vegetable oil
- 4 green shallots, finely sliced
- 1 kg black mussels, cleaned and debearded (you can now buy ready prepared live mussels in 1kg packs)
- 1/2 glass dry white wine
- 1/2 bunch parsley, finely chopped
Quick & Easy Mayonnaise Mussel Recipe Method
Place the egg yolk, mustard, lemon juice and vinegar in a bowl and give it a whisk to incorporate and slightly thicken.
Then, whisking constantly, slowly drizzle in the oils until you end up with a thick mayonnaise (definitely don’t add all of the oil at once as this will cause the mayonnaise to split). You can also do this step in a food processor, but whisking is better for you!
In a large saucepan with a fitted lid (we use our 10 litre stockpot for this recipe), gently saute the shallots in a bit of extra olive oil until golden. Turn the heat up high and toss in the wine, it should bubble up quickly. Add the mussels, give the pan a shake and then stick on the lid to steam them for around 5-7 minutes.
While the mussels are steaming, toast the bread on both sides under the grill.
Take the lid off the mussels, then pour in the mayonnaise and parsley. Give the mussels a quick stir to combine the juices and mayonnaise and serve with the bread and salad. Enjoy!
by Clair on April 26, 2010
He cooks
As a child growing up in the country, seafood was a bit on the scarce side.
Every country town has the local fish and chip shop, but it could hardly be considered ‘gourmet’. Some are better than others of course; but I’ve been to some where you honestly don’t know what had been deep fried in batter and whether or not it actually came from the sea.
After being in the city (Sydney) for just under 20 years I have become a bit of a seafood-a-holic, I love the stuff. At first it was in restaurants; trying all the (to me) weird and wonderful things was a lot of fun and very tasty.
However, even after a number of years of eating it out, I still didn’t let it venture much into my domestic diet. Sure there was the odd pan fried fish but nothing with antennae, shells or claws.
Then I met she cooks (SC), and we started doing the mussels. They are amazing and you really do feel a bit special turning out these kinds of things at home.
Suffice to say SC does most of the hard work (read: peeling the prawns & debearding the mussels) so I am usually on the chopping board or similar.
We turn the mussels out really quickly and enjoy them with a glass of crisp sauvignon blanc. I know SC is going to enlighten you on the ‘where are the eggs’ incident, whereas I am going to stick to encouraging you to try this yourself. How was I supposed to know that you need eggs to make mayonnaise!?!
She cooks
‘I thought the eggs were optional’, he cooks (HC) says with a dejected look on his face.
HC was so proud that he had done all of the food shopping and had done it under budget, even if it meant not getting the ‘essentials’, like eggs. Eggs, of course, that are one of the main ingredients in mayonnaise mussels!
‘Can’t we just use the jar stuff?’ HC asks.
No HC, we can’t use the ‘jar stuff’ because it just doesn’t taste the same as making your own, and as mayonnaise is the main ingredient in this recipe, it is important to get the base right.
We’re not really off to a great start with our mayonnaise mussel dinner but at least HC knows (now anyway) that eggs are definitely not optional when making mayonnaise!
So off to the shops we go and pick up the eggs, with a hungry growling tummy and a stroppy HC. Good thing these mayonnaise mussels are quick to make and can be eaten out of the pot, in front of the telly, perfect for a decadent night in.
HC chops the spring onions and parsley, then the bread. I make the mayonnaise that forms the base of the sauce, whilst he dips his finger in it and declares it delicious!
We whip up the mussels in 15 minutes and then feel quite proud sitting on the lounge eating the delicious mussels straight from the pan whilst dipping our bread in the sauce.
And, it only cost us $10 for the mussels, and a few dollars for the other ingredients (less if you already have the shallots, parsley and other staples on hand).
Click here to try out our mayonnaise mussels recipe!
