32 mussels, scrubbed
50ml (3½ tbsp) dry white wine
4 hard-boiled eggs (see Boiled eggs)
150g (¾ cup) mayonnaise
2 tbsp lemon juice
salt and freshly ground pepper
3 tbsp groundnut oil
200g (7oz) carrots, peeled and cut into fine julienne
½ red onion, finely chopped
Put the mussels and wine in a saucepan, cover with a tight-fitting lid and cook for a few minutes until the shells have steamed opened. Lift out the mussels, shell them and place in a bowl, discarding any that have not opened. Strain the cooking juices through a muslin-lined sieve into the bowl with the mussels. Keep at room temperature.
Cut the hard-boiled eggs in half lengthways and carefully remove the yolks. Press the yolks through a coarse strainer to make egg mimosa.
Drain the mussels thoroughly, straining the juices into a saucepan. Reduce over a low heat to a syrupy consistency. Cool, then stir into the mayonnaise. Mix in the mussels and arrange 3 or 4 mussels in each egg white cavity.
Put the lemon juice in a bowl with some salt and pepper, then whisk in the oil. Mix in the carrot julienne and chopped onion. Spoon on to a platter, arrange the stuffed eggs on top, and sprinkle with egg mimosa. Serve cold, but not chilled.
Alternative fillings
Grilled squid finely diced and mixed with my bagnarotte sauce (see Mayonnaise variations), served with a garnish of salmon eggs.
Brown shrimps mixed with finely diced boiled potatoes, flavoured with Caesar dressing and generously sprinkled with snipped chives.