Food & Cooking Recipes Appetizers Mussels Remoulade By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 40 to 50 These mussels are garnished with roasted red peppers, parsley, and a creamy sauce. Ingredients 5 pounds mussels, in their shells 1 bottle dry white wine 2 ½ cups water 3 tablespoons fresh lemon juice 2 shallots, sliced 20 peppercorns 2 tablespoons salt 1 bouquet garni (fresh tarragon and parsley tied up in cheesecloth) 1 large red bell pepper Chopped flat-leaf parsley, for garnish Remoulade Sauce Directions Discard any mussels with broken shells. Soak mussels in cold water for 15 minutes. Scrub shells with a stiff brush and remove "beard" by giving it a firm tug. Rinse well and refrigerate until needed. Combine wine, water, lemon juice, shallots, peppercorns, salt, and bouquet garni in a large stockpot with a tight-fitting lid. Bring to a boil; then simmer over low heat for 15 minutes. Add mussels and cover. Increase heat to medium and cook, shaking occasionally, until the mussels open, 5 to 7 minutes. Remove mussels from broth and cool both separately. Discard any shells that haven't opened, as well as the half shell to which mussel isn't attached. When cool, put mussels back into broth, cover, and chill until ready to serve. This can be done 1 to 2 days before serving. Roast pepper over gas flame or under broiler until blackened. Place in a paper bag to cool. Peel and seed pepper; cut in 1/2-inch-wide strips, then into diamonds. Cut mussels from shells with a paring knife. Pour a little Remoulade Sauce in each shell and garnish with chopped parsley and a red-pepper diamond. Pass on a tray with toothpicks or wooden forks. Cook's Notes Include a bowl on the serving tray for shells and used toothpicks or forks. Print