chilled mussels with champagne and arugula sauce

Serving mussels in their own shells makes for a pretty presentation for this recipe. They can also be tossed together with the sauce and served as a salad. I used champagne below, but any dry sparkling wine will do.

serves 6

• 30 mussels (about 2 lbs)

• 1/2 cup champagne or other dry sparkling wine

• 1 egg yolk

• 3/4 cup olive oil

• 3 tablespoons capers, chopped

• 1 tablespoon Dijon

• 1/4 cup chopped baby arugula, plus more for garnish

• 1tsp lemon zest

• 1 tablespoon roasted red pepper (home made or from ajar)

Pour champagne in a large covered pot,  place mussels inside and cover.  Steam for 5-7 minutes, until open. Take the mussels out of their shells and discard half of the shells. Save 1/4 cup of the cooking liquid.

Prepare the sauce by lightly whisking the egg yolk in medium bowl. Slowly whisk the the olive oil into the egg, then the champagne cooking liquid.  Stir in the capers, mustard and arugula.

Put a teaspoon of the sauce into each mussel shell, then place one mussel on top.  Place another small dab of the sauce on top, then a few pieces of the red pepper and a little lemon zest. Serve chilled.