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Ingredients
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Mussels
Mayonnaise Sauce
Method
Mayonnaise Sauce
Make the sauce
In a small bowl combine mayonnaise, Dijon mustard, lemon zest, lemon juice, Worcestershire sauce, and hot sauce (if using). Whisk until smooth. Stir in chopped chives or parsley. Taste and adjust seasoning with 1/4 tsp salt and 1/4 tsp black pepper. Cover and refrigerate while preparing mussels; flavors meld well for 15–30 minutes.
Mussels
Clean and prep mussels
Rinse mussels under cold running water. Scrub shells to remove debris and pull off beards. Discard any mussels that are cracked or that do not close when tapped. Pat dry with a towel.
Steam to open
In a large pot or deep skillet, heat 1 tbsp olive oil over medium-high heat. Add minced garlic and chopped shallot and sauté 1 minute until fragrant but not browned. Add white wine and lemon juice, bring to a simmer. Add the cleaned mussels, cover, and steam for 4–6 minutes, shaking the pot occasionally, until most mussels have opened. Remove from heat. Discard any mussels that remain closed.
Prepare for baking
Preheat oven to 200°C (400°F). Using tongs, arrange the opened mussels on a baking sheet or ovenproof platter, hinge-side down so they sit level. If some mussels are unsteady, nestle them in a bed of coarse salt to keep them upright.
Top mussels
Divide small pieces of butter evenly among the mussel halves (about 1–2 g per mussel). Sprinkle the minced garlic/shallot mixture from the pot over the mussels as desired (some will already have it). Season lightly with salt and freshly ground black pepper. If using, sprinkle grated Parmesan over the top for a gratin finish. Scatter chopped parsley over mussels.
Bake
Bake in the preheated oven for 6–8 minutes, or until butter has melted, tops are bubbly and edges of shells are sizzling. If you added Parmesan and want a browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.
Finish and serve
Remove from oven. Let rest 1 minute. Arrange mussels on a serving platter and spoon a small dollop of the chilled mayonnaise sauce onto each mussel or serve sauce on the side for dipping. Garnish with extra chopped parsley and a wedge of lemon. Serve immediately.