- 4
Ingredients
- For LEMON AIOLI:
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1 teaspoon (or more) fresh lemon juice
- 1/4 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- Kosher salt
- FOR MUSSELS:
- 2 tablespoons olive oil
- 1 medium yellow onion, chopped
- Kosher salt, freshly ground pepper
- 2 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 4 pounds mussels, debearded, scrubbed
- 2 teaspoons fresh thyme leaves
- Sliced country-style bread, toasted (for serving)
Preparation
Step 1
For LEMON AIOLI:
Whisk egg yolk, garlic, and
lemon juice in a medium bowl. Whisking
constantly, drizzle in vegetable oil, then
olive oil in a slow, steady stream; whisk until
aioli is emulsified. Season with salt and
more lemon juice, if desired. Cover; chill.
DO AHEAD: Aioli can be made 1 day
ahead. Keep chilled.
For MUSSELS:
Heat oil in a large heavy pot over
medium-high heat. Add onion, season with
salt and pepper, and cook, stirring often,
until softened, about 5 minutes. Add garlic
and cook, stirring often, until fragrant,
about 1 minute. Add tomato paste and
cook, stirring, until it begins to darken,
about 2 minutes. Add wine and bring to a
boil. Reduce heat and simmer until liquid is
slightly reduced, about 1 minute.
Add mussels and 1/2 cup water to pot,
cover, and reduce heat to medium. Cook,
stirring occasionally, until mussels open
(discard any that do not open), 10-12
minutes.
Ladle mussels and broth into shallow
bowls and top with thyme; serve with bread
and lemon aioli.