Traditional recipes

Mussels with White Wine

Mussels with White Wine


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Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine-soaked mussels. Repeat.

Ingredients

Lemon Aioli

  • 1 garlic clove, finely grated
  • 1 tsp (or more) fresh lemon juice
  • 1/4 cup extra-virgin olive oil

Mussels

  • 1 medium yellow onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • 4 pounds mussels, debearded, scrubbed
  • 2 teaspoons fresh thyme leaves
  • Sliced country-style bread, toasted (for serving)

Recipe Preparation

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.

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

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.

Nutritional Content

Calories (kcal) 640 Fat (g) 33 Saturated Fat (g) 5 Cholesterol (mg) 180 Carbohydrates (g) 23 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 55 Sodium (mg) 1610Reviews Section


Watch the video: Mussels With White Wine: The Tasty Tenner 2 (July 2022).


Comments:

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  5. Pahana

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  6. Mishicage

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