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1
To make the Salsa Calabrese, stir the mayonnaise and Calabrian Bomb together in a small bowl.
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2
Use the salsa or transfer it to an airtight container and refrigerate for up to three days.
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3
To prepare the mussels, adjust the oven rack to the middle position and preheat the oven to 400F.
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4
Scrub the mussels to clean them thoroughly and pull off and discard the beards if they are still attached.
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5
Combine the mussels, olive oil, wine, garlic, red pepper flakes, and 1/4 cup of the parsley in a bowl and toss to combine.
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6
Reserving the marinade left in the bowl, arrange the mussels in a baking dish, an ovenproof saute pan (such as a cast-iron skillet), or four individual baking dishes, with the pointed ends up.
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7
You want to use a dish or pan that holds the mussels snugly in a single layer.
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8
Pour the remaining marinade over the mussels and bake them for 10 to 15 minutes, until all, or all but a very few, of the mussels have opened.
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9
Remove the mussels from the oven and discard any that havent opened.
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10
Drizzle 1/4 cup of the salsa over the mussels, sprinkle with the remaining parsley, and serve in the dish you baked them in, with the crostini and the remaining salsa on the side.
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11
Ciro Bianco (Calabria)
