Mussels With White Wine
Classic mussels steamed in white wine sauce, served with homemade lemon aioli and crusty bread. This elegant dish combines fresh mussels with aromatic garlic, onions, and thyme in a flavorful wine broth.
Ingredients
- •1 whole large egg yolk
- •1 clove garlic clove, finely grated
- •1 teaspoon (or more) fresh lemon juice
- •¼ cup vegetable oil
- •¼ cup extra-virgin olive oil
- •1 to taste Kosher salt
- •2 tablespoons olive oil
- •1 whole medium yellow onion, chopped
- •1 to taste Kosher salt, freshly ground pepper
- •2 cloves garlic cloves, finely chopped
- •2 tablespoons tomato paste
- •½ cup white wine
- •4 pounds mussels, debearded, scrubbed
- •2 teaspoons fresh thyme leaves
- •1 loaf Sliced country-style bread
- •1 to serve toasted (for serving)
Cooking Instructions
- 1.
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.
10 min
- 2.
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
- 3.
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.
9 min
- 4.
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.
12 min
- 5.
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.
3 min