Mussels With White Wine

Ingredients

• •1 whole large egg yolk
• •1 clove garlic clove, finely grated
• •1 teaspoon (or more) fresh lemon juice
• •¼ cup vegetable oil
• •¼ cup extra-virgin olive oil
• •1 to taste Kosher salt
• •2 tablespoons olive oil
• •1 whole medium yellow onion, chopped
• •1 to taste Kosher salt, freshly ground pepper
• •2 cloves garlic cloves, finely chopped
• •2 tablespoons tomato paste
• •½ cup white wine
• •4 pounds mussels, debearded, scrubbed
• •2 teaspoons fresh thyme leaves
• •1 loaf Sliced country-style bread
• •1 to serve toasted (for serving)

Cooking Instructions

1. 1.

   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.

   10 min

2. 2.

   DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

3. 3.

   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.

   9 min

4. 4.

   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.

   12 min

5. 5.

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

   3 min