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egg yolks garlic sherry vinegar paprika kosher salt peanut extra-virgin olive oil garlic red pepper mussels fresh oregano bay leaves white wine baguette scallions
Viewed: 62 - Published at: 4 years agoIngredients
- 2 egg yolks
- 2 cloves garlic, smashed
- 3 tablespoons sherry vinegar
- 1 1/2 tablespoons pimenton (smoked paprika)
- Kosher salt
- 1 1/2 cups peanut or other neutral-flavored oil
- Extra virgin olive oil
- 6 to 8 cloves garlic, smashed
- 1/2 teaspoon crushed red pepper
- 3 pounds mussels, debearded and rinsed
- 4 or 5 sprigs of fresh oregano, leaves coarsely chopped
- 3 bay leaves
- 1 bottle dry white wine
- 1 baguette, cut into 1-inch slices on the bias
- 3 scallions, white and green parts, thinly sliced on the bias
Method
- Put the egg yolks, garlic, vinegar, pimenton, and a sprinkle of salt in a food processor and puree until the mixture is homogeneous.
- Then, with the machine running, VERY slowly drizzle in some of the oil until the mixture is thick and smooth.
- When it starts to look like mayonnaise, the rest of the oil can be added in a thin, slow stream; season with salt.
- You want relatively thin aioli here.
- If its too thick, add a few drops of water to thin it; or on the flip side, if its too thin, add more oil.
- TASTE for seasoning, adjust if needed, and refrigerate until ready to use.
- Coat the bottom of a large pot (big enough to hold all the mussels) with olive oil.
- Add the garlic and red pepper and bring to medium-high heat; cook until the garlic is golden and very aromatic, 4 to 5 minutes.
- Add the mussels, oregano, and bay leaves and stir to coat with the oil; add the wine and cover the pot.
- Steam the mussels for 5 to 6 minutes; if not all the shells are open, continue to cook them all a little longer.
- While the mussels are steaming, grill the bread.
- Serve the mussels in bowls with lots of juice from the pot (as much as you like!).
- Generously drizzle each bowl with the aioli, garnish with the scallions, and serve the toasted bread alongside.
- When you buy mussels, or any shellfish for that matter, make sure you buy them in mesh bagsremember, these guys are alive and they need to breathe!
- They also need to stay cold, so dont be afraid to ask your fishmonger for a bag of ice to toss in your shopping bag.
- Scrub the mussels well and refrigerate them until youre ready to cook (but do not put them in a bowl of water!).
- If any shells are cracked or broken, toss them.
- The rule is: When in doubt, throw em out.
- When it comes to cooking shellfish, the ones that dont open are the freshestcontinue to cook them until they give it up!
