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Dilled Mussels
"When I was growing up, we'd feast on mussels and clams fairly regularly. In the late '60s, when it was still safe to eat the shellfish from the Long Island Sound we would gather bushels of fresh shellfish. Most of the time the mussels were prepared with a tomato base sauce, or eaten raw. This recipe is ideal when you've got lots of people to feed. It can be served hot from the pot or cold."
Ingredients:

2 pounds large black mussels
1 cup water
2 tablespoons COLAVITA Extra Virgin Olive Oil
1 egg yolk
1/2 teaspoon COLAVITA White Wine Vinegar
1/2 teaspoon fresh lemon juice
1 teaspoon dry mustard
1 teaspoon dried dill weed


Preparation:

Rinse and scrub mussels and remove beards. Discard any mussels that do not close when tapped. Place mussels and water in a large pot over medium heat. Cover and steam until mussels open completely. Discard any mussels that do not open. Cool mussels and remove one side of shell, leaving meat in other half shell. Place mussels on a large platter.Beat together olive oil, egg yolk, vinegar, lemon juice, mustard and dill in a small bowl until thickened. Adjust seasoning to taste. Top each mussel with a spoonful of mixture. Serve immediately or cover and refrigerate up to 4 hours.Makes 8 to 10 servings
Per Serving: 109 Calories (44.7% from fat); 5g Fat (1g Sat, 3g Mono, 1g Poly); 11g Protein; 4g Carbohydrate; trace Dietary Fiber; 47mg Cholesterol; 261mg Sodium.  Food Exchanges: 1 1/2 Lean Meat; 1/2 Fat.