Chilled Mussels with Saffron Mayo Recipe – Sunset Magazine

Ingredients

• 60 small to medium mussels (2 to 2 1/2 lbs.)
• 1 cup Chardonnay
• 1 small onion, chopped
• 1 pinch saffron threads
• 1 garlic clove, chopped
• 1/3 cup drained jarred roasted red pepper
• 1/8 teaspoon cayenne
• Zest of 1/2 lemon
• 1 1/2 teaspoons lemon juice
• 1/2 cup mayonnaise
• Rock salt (for serving)
• 60 small flat-leaf parsley leaves