Green Mussels With Mustard-and-Roasted- Pepper Mayonnaise

• 40 (about 3 pounds) New Zealand green mussels or other large mussels
• 1 cup white wine
• 3 sprigs thyme
• 3/4 cup homemade mayonnaise
• 1 tablespoon lemon juice
• 1 1/4 teaspoons hot Chinese-style mustard powder
• 1 roasted red bell pepper, skinned, seeded and chopped
• Kosher salt to taste
• Fresh thyme leaves for garnish

1. Scrub the mussels, and use a paring knife to remove any beards that protrude from the shells.
2. Place the mussels in a large bowl of very cold water to soak briefly.
3. In a large kettle, bring the wine to a boil and add the thyme sprigs.
4. Drain the mussels and add them to the kettle.
5. Cover and cook, stirring once or twice, until they open, about 5 minutes.
6. (Discard any that do not open.)
7. Set aside to cool.
8. Meanwhile, in the container of a blender, combine the mayonnaise, lemon juice, mustard powder and roasted pepper.
9. Blend until smooth.
10. Scrape into a bowl, season to taste with salt and refrigerate until ready to use.
11. Break the mussel shells apart, discarding the tops and leaving the meat attached to the bottoms.
12. Divide among 6 plates and top each mussel with 1/2 teaspoon of the mustard sauce.
13. Sprinkle each with a pinch of thyme leaves and serve.

green mussels, white wine, thyme, homemade mayonnaise, lemon juice, hot chinese, red bell pepper, kosher salt, thyme

Taken from cooking.nytimes.com/recipes/9315 (may not work)