Mussels With White Wine
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/4 cup vegetable oil
- 2 tablespoons tomato paste
- kosher salt
- 2 tablespoons olive oil
- 1/4 cup extra-virgin olive oil
- 1 large egg yolk
- 1/2 cup white wine
- 2 teaspoons fresh thyme leaves
- 1 garlic clove, finely grated
- kosher salt, freshly ground pepper
- 2 garlic cloves, finely chopped
- 1 medium yellow onion, chopped
- 1 teaspoon (or more) fresh lemon juice
- 4 pounds mussels, debearded, scrubbed
- sliced country-style bread, toasted (for serving)
- Carbohydrate 23 g(8%)
- Cholesterol 173 mg(58%)
- Fat 46 g(70%)
- Fiber 1 g(4%)
- Protein 55 g(111%)
- Saturated Fat 6 g(30%)
- Sodium 1366 mg(57%)
- Calories 751
PreparationFor 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.
PreparationFor 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.
