Mussels with Sauce Verte
|Mussels||18 (1 1/2 Dozens)|
|For sauce verte|
|Mayonnaise||1 Cup (16 tbs)|
|Chopped spinach||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Chopped watercress||1⁄3 Cup (5.33 tbs)|
|Snipped fresh chives||1 Tablespoon|
|Snipped fresh dill||1 Tablespoon|
|Dried tarragon leaves||2 Teaspoon|
|Lemon juice||1 Tablespoon|
|Garlic||1⁄2 Clove (2.5 gm), crushed|
|Medium pasta shells/Other pasta||1⁄2 Pound (1/2 Package Of 1 Pound Sized)|
|Italian-style salad dressing||1⁄2 Cup (8 tbs)|
1 Check the mussels, and discard any that are not tightly closed.
2 Scrub well under cold running water and remove sand and seaweed.
3 Using a sharp knife, trim off the "beard" around edges.
4 In a bowl, soak the mussels for 1 to 2 hours in cold water.
5 Meanwhile, prepare Sauce Verte: In a blender or food processor, combine all the ingredients.
6 Process until smooth.
7 Transfer into a small bowl.
8 Cover and place in the refrigerator.
9 Serve chilled.