SHERRY-STEAMED MUSSELS WITH CORIANDER-AND-CHILLI MAYO
Recipe Phillippa Cheifitz
250ml dry sherry 24 closed mussels, scrubbed
and debearded a handful of coriander leaves 1 fresh chilli, split
for the mayonnaise
1 large, free-range egg 1t sherry vinegar salt and milled black pepper extra-light Spanish olive oil 1 fresh chilli, chopped a handful of coriander leaves
Serves 8–12 as part of a tapas table
Heat the sherry in a large saucepan. Only use tightly closed mussels, discarding any that are open. Add to the sherry with a handful of coriander leaves and the chilli. Cover tightly and leave for about five minutes, by which time the mussels should have opened. Discard any that haven’t done so.
To make the mayonnaise, beat the egg, vinegar and seasoning in a blender. Slowly add the oil, whizzing all the time, until the mixture thickens to the desired consistency. Add the chilli and coriander leaves and blend the mixture again. Serve the mussels on the half shell, each topped with a dollop of mayo.
Sherry-steamed mussels with coriander-and-chilli-mayo