Mussels With White Wine
GreekHardVegetarianDairy-Free

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. 1

    Whisk egg yolk, garlic, and lemon juice in a medium bowl.

  2. 2

    Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified.

  3. 3

    Season with salt and more lemon juice, if desired.

  4. 4

    Cover; chill.

  5. 5

    DO AHEAD: Aioli can be made 1 day ahead.

  6. 6

    Keep chilled.

  7. 7

    Heat oil in a large heavy pot over medium-high heat.

  8. 8

    Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes.

  9. 9

    Add garlic and cook, stirring often, until fragrant, about 1 minute.

  10. 10

    Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes.

  11. 11

    Add wine and bring to a boil.

  12. 12

    Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

  13. 13

    Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium.

  14. 14

    Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.

  15. 15

    Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

Cooking Timer

02:56:00
Custom Timer (minutes)

Recipe Info

Prep Time:47 min
Cook Time:129 min
Total Time:176 min
Difficulty:Hard
Servings:8