
Mussels With White Wine
A delicious greek dish. Perfect for vegetarians. Dairy-free option.
Total Time
176 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1 large egg yolk
- 1 garlic clove
- finely grated
- 1 teaspoon (or more) fresh lemon juice
- 1/4 cup vegetable oil
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 tablespoons olive oil
- 1 medium yellow onion
- chopped
- Kosher salt
- freshly ground pepper
- 2 garlic cloves
- finely chopped
- 2 tablespoons tomato paste
- 1/2 cup white wine
- 4 pounds mussels
- debearded
- scrubbed
- 2 teaspoons fresh thyme leaves
Instructions
- 1
Whisk egg yolk, garlic, and lemon juice in a medium bowl.
- 2
Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified.
- 3
Season with salt and more lemon juice, if desired.
- 4
Cover; chill.
- 5
DO AHEAD: Aioli can be made 1 day ahead.
- 6
Keep chilled.
- 7
Heat oil in a large heavy pot over medium-high heat.
- 8
Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes.
- 9
Add garlic and cook, stirring often, until fragrant, about 1 minute.
- 10
Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes.
- 11
Add wine and bring to a boil.
- 12
Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
- 13
Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium.
- 14
Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
- 15
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.