- 1/2 cup plus 1 tablespoon olive oil
- 2 tablespoons minced shallots
- 2 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon saffron threads
- 6 turns freshly ground black pepper
- 1/2 cup dry white wine
- 24 cleaned, bearded, and soaked mussels
- 1 large egg
- Heat 1 tablespoon of the oil in a large skillet over high heat. Add the shallots, parsley, garlic, salt, saffron, pepper, and wine, and bring to a boil, stirring. Add the mussels, reduce the heat to low, cover, and steam until the shells are open, for about 3 minutes. Discard any unopened mussels. Strain and reserve the liquid (makes about 2/3 cup liquid). Keep the mussels covered and warm.
- Place the egg in a food processor, turn on the machine, and slowly drizzle in the 2/3 cup mussel cooking liquid. Slowly drizzle in the remaining 1/2 cup of oil. Process until the mixture has the texture of a thin mayonnaise. Makes 1 1/3 cups.
- To serve, arrange 6 mussels in each of 4 shallow soup bowls and drizzle each serving with 1/3 cup of the sauce, making sure to get some of the sauce into all of the mussel shells. Serve immediately.
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