Cocktail Jalapeno Mussels

• 48 steamed mussels, shucked and chilled
• 48 single unbroken mussel shells, chilled
• 1 cup mayonnaise, preferably homemade
• 2 tablespoons finely minced fresh or canned jalapeno peppers
• 1 tablespoon very finely minced scallions
• 1 tablespoon very finely minced sweet red peppers
• 1 tablespoon finely minced fresh coriander

1. Make sure the mussels are well drained.
2. Place them in a bowl.
3. Arrange the shells on a serving platter.
4. Mix the mayonnaise with the remaining ingredients.
5. Fold into the mussels.
6. Place a mussel, well coated with the mayonnaise mixture, on each shell.
7. Refrigerate until ready to serve.
8. Pass as hors d'oeuvres.

mussels, unbroken mussel shells, mayonnaise, peppers, scallions, sweet red peppers, fresh coriander

Taken from cooking.nytimes.com/recipes/3486 (may not work)