1/2 lb. mussels (approximately 8-10 per person)
2 tbsp. mayonnaise
2 tsp. prepared mustard
1 tsp. sherry
1 tsp. lemon juice
1/4 c. 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.

While mussels are cooking, combine mayonnaise, prepared mustard, sherry and lemon juice, mix well. Cut pimento in trips and add to sauce mixture. Remove mussel meats from shell and add to the meats to sauce. Excellent served in lettuce cup with a lemon wedge to garnish.