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Mussels With White Wine

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Ingredients

Lemon Aioli

  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 tsp (or more) lemon juice
  • 1/4 cup vegetable oil
  • 1/4 cup extra-virgin olive oil
  • kosher salt

Mussels

  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • Kosher salt & pepper
  • 2 garlic cloves, chopped
  • 2 tbs tomato paste
  • 1/2 cup white wine
  • 4 pounds mussels, debearded, scrubbed
  • 2 tsp fresh thyme leaves
  • Sliced bread, toasted

Directions

  1. To make 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.
  2. 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.
  3. 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.
  4. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
  5. 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.
  6. Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

Ferraro Items

  • 4200051 - Whole Mussels Bell Harbor 
  • 2040048 - Kosher Salt Diamond
  • 2000035 - Ground Black Pepper Marino 
  • 1000041 - Vitale Olive Oil
  • 5100099 - Lemon Juice
  • 0000040 - Fresh Garlic Whole Clove 
  • 0000020 - Jumbo Yellow Onion 
  • 1000755 - Tomato Paste Vitale
  • 4900108 - Fresh Thyme

Bon Appétit!