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.