Prepare the Mussels

  • Mussels 4.0 kg
  • Water, mirepoix & bouquet garni

For the Topping

Prepare the Dish

  • Butter, melted 100.0 g
  • Salt
  • Breadcrumbs, plain 120.0 g

To Serve

  • Chervil
  • Lemons, cut into wedges
  • Watercress
  1. Prepare the Mussels

    Precook the mussels in the water, mirepoix and bouquet garni discarding any shells that are empty or do not open.
  2. For the Topping

    For the topping: combine Hellmann’s Real Mayonnaise with the chopped parsley, garlic, lemon zest and lemon juice to taste, black pepper, and red chili.
  3. Prepare the Dish

    Arrange the mussels in a cast iron pan. Brush with some melted butter then add the rest of the lemon juice, salt and pepper in each shell. Top each mussel with the mayo mixture then sprinkle some breadcrumbs, place pan in a salamander and brown the mussels.
  4. To Serve

    Top with cress and chervil and serve with lemon wedges.
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