Mussels with Red Pepper Mayonnaise

  • 1 red pepper
  • 2 shallots
  • 1 tsp. olive oil
  • 1/2 cup low fat mayonnaise
  • 2 lbs. fresh mussels
  • 1/2 cup white wine

Preheat the oven to broil. Place the pepper in the oven and roast, turning frequently, until it is blackened on all sides. Remove the pepper and place it in a brown paper bag. Allow the pepper to cool.

While the pepper is cooling mince the shallots.

Place the olive oil in small sauté pan and heat.

Add the shallots. Cook over low heat.

Peel and seed the pepper. Dice it and add it to the shallots and cook over medium-low heat until soft.

Allow the mixture to cool and place it in blender with the mayonnaise. Blend the mixture until it is smooth.

Place the white wine in a small pot and bring to a boil over high heat. Add the mussels and steam them over medium heat until the mussels are just opened.

Remove and cut the mussels free from the shells. Arrange on the half shell and chill.

When you are ready to serve them, place about 1/2 teaspoon of the red pepper mayonnaise on top of each mussel.

  • Yields: 8 servings
  • Preparation Time: 20 minutes plus chilling time
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