California Baked Mussels

• 12 green-lipped New Zealand mussels
• 1 cup mayonnaise
• 1 tsp. mustard powder
• 1 tsp. anchovy paste
• 4 cloves garlic
• 1 tsp. thyme
• Fresh ground black pepper

See the note on preparing clams and mussels.

Pre-heat your oven to 400F.

If the mussels are fresh and uncooked, steam them until they open (about 5–6 minutes), remove them from the pot to a bowl to cool a little, then pry off one side of the mussel shell. Spread them out on a baking tray.

If the mussels are cooked, frozen, and already separated, just spread them out on a baking tray.

Peel and mince the garlic and stir it, along with the thyme, pepper, mustard powder, and anchovy paste, into the mayonnaise.

Spoon the mixture atop the mussels. Put the mussels on their baking tray into the oven for 15 minutes (or 20 if they are frozen), until the mayonnaise is starting to bubble and turn a golden brown color.

Serve at once.