Mussels with White Wine

By vealam

by Dawn Perry

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)

Details

Servings 4
Adapted from epicurious.com

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.