ingredients

2 L of mussels

For the sauce:

10 cl of dry white wine
1 lemon
3 shallots
25 cl of Mayonnaise As at Maison Bénédicta
Chopped chives

Steps

Step 1

Clean and scrape the mussels, then wash them in several water baths.

2nd step

Toss them in a pot, then open them and let them heat on high for about 8 minutes.

Step 3

Then remove the mussels from the pan and filter the cooking juices.

Step 4

Prepare the sauce:

Pour the cooking juices in a saucepan with the white wine and lemon juice.

Step 5

Peel and mix the shallots and incorporate them in the white wine.

Step 6

Reduce on medium heat, stirring occasionally and season with salt and pepper.

Step 7

Remove the sauce from the heat when only a tablespoon of liquid remains.

Step 8

Open the mussels and keep only the shells containing the mussels.

Step 9

Then arrange them on a hot serving platter, then finish the sauce by mixing the mayonnaise as at Maison Bénédicta with shallot fudge.

Step 10

Mix well to obtain a perfectly homogeneous sauce, then put 1 teaspoon of sauce on each mold.

Step 11

Sprinkle chopped chives for decoration.