INGREDIENTS

INSTRUCTIONS

"A little saffron gives both color and flavor to the simple sauce that tops
these mussels. Chef Alan Tardi prefers to use New Zealand green mussels for
this appetizer." Several hours before serving, with stiff brush, scrub
mussel shells and tear beard off each mussel. Rinse mussels thoroughly
under cold running water. In 10" skillet combine mussels, wine, shallots
and saffron. Cover skillet and heat to boiling over high heat. Reduce hat
to medium and cook mussels until shells open - about 5-8 minutes. Remove
mussels from heat. With tongs transfer mussels to tray or rimmed baking
sheet, discarding any unopened mussels. Reserve cooking liquid. Snap off
and discard top shell from each mussel and loosen mussel from bottom shell.
Place mussels in half shells on tray. In small bowl combine mayonnaise, 2
tablespoons tomato and the parsley. Stir in enough reserved cooking liquid
to make a spoonable sauce. Divide sauce among shells, spooning over and
around mussels. Sprinkle with remaining 1 tablespoon chopped tomato and
serve or cover and refrigerate until ready to serve. Arrange on serving
platter. Country Living January 1998, page 104.
Recipe by: Alan Tardi and Karen Bussen, Follonico, NYC.
Posted to MC-Recipe Digest V1 #970 by Peg Baldassari
<Baldassari@compuserve.com> on Dec 22, 1997

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