Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.
Ingredients
4 Servings
Lemon Aioli
1
1
1
1
1
Mussels
2
1
2
2
1
4
2
Preparation
-
Lemon Aioli
Step 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.
Step 2
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
-
Mussels
Step 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.
Step 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.
Step 5
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.
