Mussels With Mayonnaise

Preparation:

Preparation: Thoroughly wash the mussels under running water, scrubbing them with a stiff brush to free them from all encrustations. Finely chop the onion and parsley and put them in a large saucepan together with the mussels and a few grains of pepper. Without adding any liquid, let the mussels open spontaneously over high heat: when they are all open, remove them from the container and remove the part of the shell containing the mollusc, leaving it in its place. Arrange the mussels on a serving plate. Let the liquid emitted by the molluscs settle, then filter it through a wet cloth. Put the white wine in a saucepan with the chopped shallot and boil until the wine is reduced by half, then add half a glass of liquid: pass it through a sieve and add a spoonful of cream, then leave it to cool. Prepare the mayonnaise and slowly dilute it with the prepared mixture; then flavor it with the lemon juice and a teaspoon of mustard. Pour the sauce over the mussels and serve them cold.