Authentic home cooking from France, with US measurements. 
Chilled Mussels with Herb Mayo and Cooking Juice
This incredible recipe is a real treat, perfect for using leftover moules marinières and serving very cold as an appetizer! The flavor is just amazing—don’t expect to have any left once you bring them to the table…
Find more on my website www.albapetrus.fr and my Facebook cooking page www.facebook.com/albapetrus .
Chilled Mussels with Herb Mayo and Cooking Juice
This incredible recipe is a real treat, perfect for using leftover moules marinières and serving very cold as an appetizer! The flavor is just amazing—don’t expect to have any left once you bring them to the table…
Find more on my website www.albapetrus.fr and my Facebook cooking page www.facebook.com/albapetrus .
Open in Cookpad AppSteps
- 1
For the sauce:
Make a thick homemade mayonnaise (use 1 egg yolk, 1 tablespoon Dijon mustard, salt, and canola or sunflower oil) and place it in a large bowl to hold the rest of the ingredients. - 2
Add finely chopped chives, minced shallots and garlic, and chopped parsley.
Mix the herbs into the mayonnaise.
- 3
Squeeze in the juice of one lemon, then add a ladleful of the cooled, filtered mussel cooking liquid.
Gently whisk by hand.
Continue adding ladles of the cooking liquid, mixing after each addition, until you have a pourable but still creamy mayonnaise sauce that will coat the mussels.
- 4
When the sauce is ready, remove the top half of each mussel shell and arrange the half-shells with mussels in a serving dish.
- 5
Once the bottom of the dish is covered, spoon the sauce evenly over the mussels so each one is coated.
Add a second layer, spoon more sauce, and repeat until all the mussels and sauce are used up.
- 6
Chill for at least 2 hours (overnight is best—cover with plastic wrap—so the flavors blend and the dish is very cold).
- 7
Serve very cold, on plates or in individual bowls. Enjoy with a good crusty baguette for dipping (or use a small spoon if you want to cut calories). This pairs perfectly with a dry white wine like Muscadet or Sancerre—ideally the same wine used for cooking.
- 8
Albapetrus’s tip:
Fill the shells with the smallest mussels using any mussels you’ve already removed from their shells and kept in the cooking liquid. - 9
Albapetrus’s extra tip:
If you’re making moules marinières just for this recipe (and you will once you’ve tasted it!), add 4 bay leaves during cooking. This will boost the flavor of the cooking liquid used in the sauce. - 10
Https://www.albapetrus.fr/moules-froides-sauce-mayo-aux-herbes-et-jus-de-cuisson/
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