Mussels with White Wine

Bon Appétit  | August 2013 by Dawn Perry ]]> photo by Gentl & Hyers yield Makes 4 servings Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat. Ingredients add to shopping list Lemon aioli: 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 Mussels: 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 Sliced country-style bread, toasted (for serving) Preparation For lemon aioli: Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill. DO AHEAD: Aioli can be made 1 day ahead. Keep chilled. For mussels: 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 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes. Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli. my notes via Epicurious.com: New Recipes http://feeds.epicurious.com/~r/newrecipes/~3/Db_XlN9J0xQ/51179400

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