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