Mussels with Lemon Aioli

Mussels with Lemon Aioli
For the rouille
  1. 1 large egg yolk (or 2 tbsp mayonnaise if raw egg is an issue)
  2. 1 garlic clove, finely grated
  3. pinch paprika
  4. juice from ½ lemon
  5. 1/2 cup olive oil
  6. sea salt
Ingredients for the Mussels
  1. 2 tbsp olive oil
  2. 1 medium yellow onion, chopped
  3. sea salt, freshly ground pepper
  4. 2 garlic cloves, finely chopped
  5. 1 tsp fresh thyme leaves
  6. 2 tablespoons tomato paste
  7. 1/2 cup white wine
  8. 4 pounds mussels, rinsed and ready
  9. 2 teaspoons fresh thyme leaves
  10. Sliced crusty bread, toasted (for serving)
  1. 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.
  2. Add mussels and cover, and reduce heat to medium. Cook, until steam emerges on the edge of the lid, about 5 minutes. No peeking!
  3. While mussels cook, make rouille. Whisk egg yolk, garlic, paprika and lemon juice in a medium bowl.
  4. Whisking constantly, drizzle in olive oil, in a slow, steady stream; whisk until rouille is emulsified.
  5. Ladle mussels and broth into shallow bowls and top with rouille and fresh thyme; serve with bread for dipping.
  1. Serves 4