COCKTAIL JALAPENO MUSSELS

By BobD

Ingredients

• 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

Details

Servings 8
Adapted from events.nytimes.com

Preparation

Step 1

Make sure the mussels are well drained. Place them in a bowl. Arrange the shells on a serving platter.

Mix the mayonnaise with the remaining ingredients. Fold into the mussels.

Place a mussel, well coated with the mayonnaise mixture, on each shell. Refrigerate until ready to serve.

Pass as hors d'oeuvres.