Mussels With White Wine
Serves: 4
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
41
Sweetness
53
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 large
Egg Yolk1 cup
Vegetable Oil1 cup
Extra-Virgin Olive Oil2 tbsps
Olive Oil1 medium
Yellow Onion (chopped)2 tbsps
Tomato Paste1 cup
White Wine1810 g
Mussel (debearded, scrubbed)2 tsps
Thyme Leaves (fresh)Directions:
1
For lemon aioli: Whisk egg yolk, garlic, and lemon juice in a medium bowl
2
Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified
3
Season with salt and more lemon juice, if desired
4
Cover; chill
5
DO AHEAD: Aioli can be made 1 day ahead
6
Keep chilled
7
Whisk egg yolk, garlic, and lemon juice in a medium bowl
8
Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified
9
Season with salt and more lemon juice, if desired
10
Cover; chill
11
DO AHEAD: Aioli can be made 1 day ahead
12
Keep chilled
13
For mussels: Heat oil in a large heavy pot over medium-high heat
14
Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes
15
Add garlic and cook, stirring often, until fragrant, about 1 minute
16
Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes
17
Add wine and bring to a boil
18
Reduce heat and simmer until liquid is slightly reduced, about 1 minute
19
Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium
20
Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes
21
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli
22
Heat oil in a large heavy pot over medium-high heat
23
Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes
24
Add garlic and cook, stirring often, until fragrant, about 1 minute
25
Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes
26
Add wine and bring to a boil
27
Reduce heat and simmer until liquid is slightly reduced, about 1 minute
28
Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium
29
Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes
30
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli