Baked Mussels with Homemade Lemon Mayonnaise Sauce

Ingredients

• 12 mussels
• Homemade Mayonaisse (Makes 1 3/4 cups)
• 1 egg
• 1 tbsp. fresh lemon juice
• 1 tsp Dijon mustard
• 3/4 cup vegetable oil
• 3/4 cup olive oil
• 1/4 tsp salt
• 1/8 tsp white pepper
• 1 tbsp water (optional)
• zest of 1 lemon

Other Toppings Ideas

Antipasti

• Garlic & parmesan cheese
• Hot sauce
• Lime and sea salt

Directions

Notes

1. Mussels that are open before cooking may still be alive. To test this: give them a tap and wait for the shell to close up. If the shell does not close after taping, then discard them.
2. If a mussel does not open after being cooked, throw it away, as it may not be safe to eat.

Directions

1. Homemade Lemon Mayonnaise
2. Fill a bowl with warm water and place egg in bowl for 5 minutes.
3. Crack egg in a bowl, removing any shells, and then place into a blender.
4. Add lemon juice and mustard.
5. In a separate bowl, mix together olive oil and vegetable oil.
6. With blender running, slowly add the oils. Continue to blend until the mixture turns thicker and changes to a creamier color, stopping blender occasionally to scrape down sides. Blend for 2 minutes.
7. Add water for desired consistency.
8. Transfer to a serving dish and mix in lemon zest salt and pepper.
9. Mayonnaise can be covered and refrigerated for 5 days.

Baking Mussels

1. Wash the mussels several times.
2. Place in a bowl and cover with water. Place in the fridge and allow to soak for several hours, changing the water every hour or so.
3. Wash the mussels again and pull off the beards, using a scraping method with a dull knife.
4. Preheat oven to 350F (180C).
5. Place the mussels in a baking tray for about three minutes or just until the mussels partially open.
6. Let the mussels cool a bit, then break off the half shells, leaving the meat intact in the other half.
7. Serve with homemade mayonnaise or other toppings.