Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Provided by Dawn Perry
Categories Onion Shellfish Quick & Easy Dinner Lunch Seafood Mussel White Wine Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- 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.
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Lizbet Aho
[email protected]I'm surprised this recipe has so many good reviews.
Rohom Ali
[email protected]This is the worst mussel recipe I have ever tried.
Alyx Beston
[email protected]I would not recommend this recipe to anyone.
ASHEKUR143
[email protected]This recipe is a waste of time and money.
Azim Kaliwal
[email protected]I'm not sure if I did something wrong, but my mussels didn't open.
Suela Pllana
[email protected]The cook time seems a bit long.
Ivan Martell
[email protected]This recipe is not for beginners.
Sami Bukhari
[email protected]I would make this recipe again, but I would make a few changes.
Niraj Ghimire
[email protected]Overall, I thought this recipe was good, but not great.
Cyndi Morris
[email protected]The mussels were a bit gritty.
Luna Moon
[email protected]I would have liked the sauce to be a bit thicker.
chater
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
Md.Alamin Hosen
[email protected]I'm not a big fan of mussels, but I loved this recipe.
Naol Ashenafi
[email protected]The sauce is so good, I could drink it!
Herman vanrooyen
[email protected]I made this dish for a party and everyone raved about it.
Muhammad Shahwan
[email protected]This recipe is a great way to impress your friends and family.
Mohd Salat
[email protected]The mussels were cooked to perfection and the sauce was flavorful and creamy.
garrett Simpson
[email protected]I've tried many mussel recipes over the years, but this one is by far the best.
ITZ TOX1CDRAG0N
[email protected]This is my new favorite way to cook mussels. It's so easy and the results are amazing.
mohammed salih mohammed salih
[email protected]My family loves this recipe! The mussels are always cooked perfectly and the white wine sauce is so delicious.