Mussels All'isolana

Preparation:

Preparation: Put the mussels in a bowl full of salted water (calculate 2 tablespoons of salt for every liter of water), discarding those that have their shells already open or broken, and leave them to soak for at least a couple of hours. In the meantime, wash the pepper and toast it in the oven at 200 degrees for 20 minutes, then peel it, remove the seeds and the internal white membranes and cut the pulp into strips. Scrape the mussels with a knife to remove the incrustations and wash them carefully under running water, put them in a rather large saucepan, pour a glass of dry white wine over them and cook them over high heat with the container covered for about 15 minutes, in so they open. After the indicated time, remove the mussels that have not opened and shell the others with the help of a small knife, collecting the fruits in a bowl. Strain the remaining liquid in the pan and cook until it has reduced by half. Let it cool completely, then add it to the mayonnaise together with a spoonful of chopped parsley and freshly ground pepper. Season the mussels with a couple of tablespoons of the prepared sauce, stirring gently so as not to break the molluscs. Arrange the mussels thus prepared on a serving plate, surround them with the pepper slices and serve, passing the rest of the sauce aside.