Mussels at the Costa D'oro

Preparation:

Preparation: Clean the mussels, scraping or brushing them under running water; then put them on the fire in a pan with the wine: sprinkle with plenty of pepper and a little salt and let them open over a lively flame. Extract the molluscs, eliminating the shells. Pass the cooking liquid through a thin gauze, then put it back on the heat and let it reduce by about half; then let it cool. Put the mayonnaise in a bowl and stir gently in the mussel cooking sauce, which must be completely cold. Arrange the molluscs on a serving plate, cover them with the prepared sauce and sprinkle them with chopped parsley. Refrigerate for at least 30 minutes before serving.