Name: Mussels with Saffron-Tomato Mayonnaise
Ingredients: 24 Fresh mussels; 1 c Dry white wine; 2 Shallots; finely chopped; 1/4 ts Saffron threads; 1/4 c Mayonnaise; 3 tb Tomato; seed, fine chop; 2 ts Fresh parsley; chopped

“We know that all things work together for good to them that love God” (Romans 8:28). The Christian does not merely hold this as a theory, but he knows it as a matter of fact. Everything has worked for good as yet; the poisonous drugs mixed in fit proportions have worked the cure; the sharp cuts of the lancet have cleansed out the proud flesh and facilitated the healing. Every event as yet has worked out the most divinely blessed results; and so, believing that God rules all, that He governs wisely, that He brings good out of evil, the believer’s heart is assured, and he is enabled calmly to meet each trial as it comes. The believer can in the spirit of true resignation pray, “Send me what Thou wilt, my God, so long as it comes from Thee; never came there an ill portion from Thy table to any of Thy children.'

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Country liv, Seafood	24	Servings

INGREDIENTS

24		Fresh mussels
1	c	Dry white wine
2		Shallots; finely chopped
1/4	ts	Saffron threads
1/4	c	Mayonnaise
3	tb	Tomato; seed, fine chop
2	ts	Fresh parsley; chopped

INSTRUCTIONS

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-inch skillet, combine mussels, wine, shallots and saffron. Cover
skillet and heat to boiling over high heat. Reduce heat to medium and cook
mussels until shells open--about 5 to 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 tablespooon chopped tomato and serve or cover and refrigerate
until ready to serve.
To serve, arrange mussels on a single large platter.
NOTES : A little saffron gives both color and flavor to the simple sauce
that tops these mussels.
Recipe by: Country Living (January 1998)
Posted to recipelu-digest by "[email protected]" <[email protected]> on Mar 24,
1998

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