Mussels with Saffron Mayonnaise

1. 1

   For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes.

2. 2

   Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.

3. 3

   For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside.

4. 4

   Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot.

5. 5

   Add the mussels in a single layer and cook them for one minute, until they start to open.

6. 6

   Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked.

7. 7

   (Discard any that don't open.)

8. 8

   Off the heat, sprinkle the mussels generously with the salt and pepper mixture.

9. 9

   Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.