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Mussels With Sauce Verte

Ingredients
  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
  Salt 1 Dash
  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)
Directions

GETTING READY
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.

MAKING
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.

SERVING
9 Serve chilled.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party
Servings: 
6

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