Mussels With White Wine

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.