Recipes for cold mussels?

I'm looking for a recipe for mussels in their shells that can be served cold for a buffet. I want to be able to put out a nice big tray of mussels on ice, but not sure how to best flavor them. Most of the recipes I've found are for hot, soupy mussels, or mussel salads. Anybody have any ideas? Looking for non-Asian flavors to fit with the rest of the spread. Thanks.

[dibrom]

chop in food chopper green onions,tomato,cilantro,white onion add red pepper flakes and mix in italian dressing pour over cooled steamed mussels and chill

My favorite cold mussels are dijonnaise. Made in a mustard with a bit of mayonnaise, dill, shallots, vinegar dressing. Just a bit on each mussel.

Pat G

I have had great results with this recipe from Epicurious.

Also, I run the shells through the dishwasher to make them perfectly clean before restuffing them.

Link: http://www.epicurious.com/run/recipe/...

A favorite of ours, which works well for a buffet in that its components can be prepped ahead of time and looks and tastes great, is to top each cooked mussel (placed back into one of its shells) with a dollop of saffron mayo., a small slice of roasted red pepper (piquillos are esp. nice), and chopped parsley (optional).

Arrange your mussels on their half shell, and provide this little sauce for folks to add:

White wine with a bit of vinegar, lots of minced shallot, salt and pepper. This may be called Mignonette sauce, but I'm not sure about that.

You can sauce the mussels ahead of time, if you like.

Here's something I like with cracked crab. Should work for other shellfish, too.

COLD HOLLANDAISE SAUCE

1. Make some hollandaise. Bring to room temp.
2. Stir in half as much sour cream as hollandaise.
3. Add Dijon-style mustard to taste.

The sour cream seems to stabilize the butter, so when the sauce is cold you don't get the solidified butter thing that happens with leftover hollandaise.

BTW, this sauce is very good with cold artichokes and with cold asparagus.
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Here's another insiration. During a tour of the Viansa marketplace in the Sonoma wine country, I noticed they were presenting samples of their mustards, chutneys, and other condiments by mixing them with ricotta and supplying cracker dippers. Seems like a good way to concoct a cold sauce.