Steamed Mussels with Spicy Red Pepper Aioli
Filed under
Seafood
Uses Spicy Red Pepper Aioli (its own recipe). Have extra toasted bread on hand to sop up the liquid.
Ingredients
- Olive oil, extra-virgin
- 2 Onion, small, finely diced
- 4 clove Garlic, smashed
- 1 tsp Thyme, fresh leaves
- 1 Bay leaf
- 3 lb Mussel, debearded and rinsed
- 1 bottle White wine, dry
- 4 slice Baguette, cut on the bias
- Spicy Red Pepper Aioli
Directions
- Generously coat a pot big enough for all the mussels with olive oil. Cook the onions over medium-high heat, stirring often, until very soft and aromatic but not colored.
- Add the garlic, thyme and bay leaf and cook 2 to 3 minutes without burning the garlic.
- Add the mussels and stir to coat. Add the wine, cover and steam 5 to 6 minutes, until the shells open. Give stubborn ones a little longer and discard any that still don't open.
- Meanwhile, grill or toast the bread.
- Serve the mussels in bowls with plenty of the pot juices, drizzle generously with the aioli and garnish with the toast.