Ingredients

Servings 4

• 2 lb mussels
• 1 tablespoon white wine
• ½ cup mayonnaise
• 1 tablespoon mustard
• 2 potatoes

Preparation

40 minutes preparation + 20 minutes cooking

Carefully clean the valves of the mussels and wash several times under running water. Put them into a casserole with the wine, put on the lid and cook, agitating the casserole from time to time. As soon as the mussels have opened, take them off the heat and drain them in a sieve over a bowl. Detach the mollusks from their valves and pour the liquid into a casserole, taking care to filter away any residue or impurities. Leave to cook to obtain a dense reduction, allow to cool, mix with the mayonnaise and mustard and add the mussels. Mix carefully and arrange everything on a tray and garnish with slices of boiled potatoes.