Chilled Mussels With Saffron Mayo

• 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

1. Scrub mussels, pull off any tough "beards" from sides of shells, and discard any mussels that aren't tightly closed. In a large pot with a tight-fitting lid, bring wine and onion to a boil over high heat. Add mussels; cook, covered, until they open, 2 to 3 minutes. Uncover and let stand until cool enough to handle. Discard any closed mussels.
2. Separate mussels from shells using a sharp knife. Set each mussel on a half-shell (choose flattish ones) and place on a rimmed baking sheet. Cover and chill.
3. Toast saffron in a small frying pan over medium heat, stirring, until slightly darker, 1 1/2 to 2 minutes.
4. In a blender, whirl garlic, roasted pepper, saffron, cayenne, and lemon zest and juice until smooth. Add mayonnaise and whirl to blend. Scrape into a bowl.
5. Pour salt onto 2 platters. Set mussels level on salt. Dollop mayo on each and top with a parsley leaf.
6. Make ahead: Through step 4, up to 1 day, chilled airtight; through step 5, up to 3 more hours, chilled uncovered.

mussels, onion, saffron threads, garlic, red pepper, cayenne, lemon, lemon juice, mayonnaise, salt, flatleaf

Taken from www.myrecipes.com/recipe/chilled-mussels-saffron-mayo (may not work)