Green Mussels With Mustard-and-Roasted- Pepper Mayonnaise

Preparation

1. Step 1

   Scrub the mussels, and use a paring knife to remove any beards that protrude from the shells. Place the mussels in a large bowl of very cold water to soak briefly.

2. Step 2

   In a large kettle, bring the wine to a boil and add the thyme sprigs. Drain the mussels and add them to the kettle. Cover and cook, stirring once or twice, until they open, about 5 minutes. (Discard any that do not open.) Set aside to cool.

3. Step 3

   Meanwhile, in the container of a blender, combine the mayonnaise, lemon juice, mustard powder and roasted pepper. Blend until smooth. Scrape into a bowl, season to taste with salt and refrigerate until ready to use.

4. Step 4

   Break the mussel shells apart, discarding the tops and leaving the meat attached to the bottoms. Divide among 6 plates and top each mussel with ½ teaspoon of the mustard sauce. Sprinkle each with a pinch of thyme leaves and serve.