Moules de Pêcheurs

Name: Moules de Pêcheurs
Cuisine: France
Ingredients: ½ cup minced Italian parsley; juice of half a lemon; ¾ cup oil (half olive oil, half peanut oil); ¾ cup oil (half olive oil, half peanut oil); 1 tablespoon Dijon mustard; ¾ cup oil (half olive oil, half peanut oil); 2 garlic cloves, chopped; about 1 teaspoon salt; 1 egg yolk; freshly ground black pepper; 5 pounds mussels (there should be about 12 mussels in a pound); 5 pounds mussels (there should be about 12 mussels in a pound); 5 tablespoons water; 2 large onions, chopped

Steamed Mussels with Mayonnaise, Mustard, Served Cold

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

This is a tart and invigorating dish. It can be done ahead of time, and is dressy enough to be either the first course of an elegant dinner or the main attraction of a brunch. Serve with a crisp white wine.

Ingredients

5 pounds mussels (there should be about 12 mussels in a pound)
2

Europe
France
Dinner
Gluten-free
Mediterranean

Method

Scrub the mussels under cold water with a stiff brush and remove the beards. Let the mussels stand for 10 minutes in cold water and discard the mussels that either have opened shells or are very heavy.

Put the onions in a large frying pan with the water, salt, garlic, and pepper. Boil, covered, for 10 minutes. Add the mussels and cook, covered, for 4 minutes, stirring occasionally. Remo