Creamy Mussels (Cozze alla Crema)
For the Mussels:
3 and 1/4 lbs (1.5 kg) mussels, scrubbed and beards removed
3 tablespoons Mayonnaise
3 tablespoons extra virgin olive oil
1 garlic clove
Juice of 1/2 lemon, strained
For the Garnish:
8 fresh basil leaves
1 tomato, diced
Place the mussels in a pan with the lemon juice, olive oil and garlic.
Cover and cook over a high heat, shaking the pan occasionally, for about 5 minutes until the shells open.
Drain, reserving the cooking liquid.
Discard any mussels that remain shut and the empty half-shells.
Place the mussels in their half shells on a serving dish.
Mix the mayonnaise with 1-2 tablespoons of the reserved cooking liquid.
Spoon the mixture over the mussels.
Season with a little pepper.