1/2 pound of mussels (approximately 8-10 per person)
2 tablespoons of mayonnaise
2 teaspoons of prepared mustard
1 teaspoon of sherry
1 teaspoon of lemon juice
1/4 cup of pimento
Lettuce cups as needed
Scrub and rinse mussels, trim byssus threads. Cover bottom of pot with 1 inch water, when water reaches a full boil. Add mussels and steam to open, 3 to 4 minutes. Meanwhile, combine the mayonnaise, prepared mustard, sherry and lemon juice, mix well. Cut pimento in trips and add to sauce mixture. Remove the mussel meats from shell and add to the meats to sauce. Great served in lettuce cup with a lemon wedge to garnish.