Mussels with Salsa Verde

Yield: Makes about 6 dozen appetizers

Ingredients

• 1  cup  water
• 1  cup  dry white wine
• 1  lemon, sliced
• 4  pounds  mussels, cleaned and debearded
• 1/3  cup  mayonnaise
• 2  tablespoons  minced fresh chives
• 1  tablespoon  minced fresh cilantro
• 1  tablespoon  minced fresh parsley
• 1  tablespoon  minced fresh oregano
• 1  tablespoon  minced celery
• 1/2  teaspoon  freshly ground pepper
• 1/4  teaspoon  fresh lemon juice
• Garnish: lemon slices

Preparation

Bring first 3 ingredients to a boil; add mussels. Cover and cook 5 minutes; stir gently, and cook 5 more minutes or until mussels open. Remove from heat; drain and let cool. Discard any mussels that remain closed. Detach mussels from shells, reserving shells.

Combine mayonnaise and next 7 ingredients in a small bowl. Place each mussel in a shell; spoon 1 teaspoon Salsa Verde over each mussel. Place mussels on a platter, and garnish, if desired.