Mussels with White Wine

Name: Mussels with White Wine
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Sliced country-style bread, toasted (for serving); 1 large egg yolk; 2 teaspoons fresh thyme leaves; 1 garlic clove, finely grated; 2 garlic cloves, finely chopped; 4 servings Kosher salt, freshly ground pepper; 1 teaspoon (or more) fresh lemon juice; 2 kilograms mussels, debearded, scrubbed; 2 Tbsps olive oil; 2 Tbsps tomato paste; 59 milliliters vegetable oil; 118 milliliters white wine; 1 medium yellow onion, chopped

Mussels with White Wine might be just the hor d'oeuvre you are searching for. One serving contains 515 calories, 32g of protein, and 28g of fat. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. Head to the store and pick up mussels, egg yolk, garlic cloves, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Whisk egg yolk, garlic, andlemon juice in a medium bowl.

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Egg Yolk

Garlic

Juice

Equipment you will use

Whisk

Bowl

Whiskingconstantly, drizzle in vegetable oil, thenolive oil in a slow, steady stream; whisk untilaioli is emulsified. Season with salt andmore lemon juice, if desired. Cover; chill.

Ingredients you will need

Cooking Oil

Lemon Juice

Salt

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Whisk

DO AHEAD: Aioli can be made 1 dayahead. Keep chilled.

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Aioli

Heat oil in a large heavy pot overmedium-high heat.

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Cooking Oil

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Pot

Add onion, season withsalt and pepper, and cook, stirring often,until softened, about 5 minutes.

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Pepper

Onion

Add garlicand cook, stirring often, until fragrant,about 1 minute.

Add tomato paste andcook, stirring, until it begins to darken,about 2 minutes.

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Tomato Paste

Add wine and bring to aboil. Reduce heat and simmer until liquid isslightly reduced, about 1 minute.

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Wine

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), 10-12minutes.

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Mussels

Water

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Pot

Ladle mussels and broth into shallowbowls and top with thyme; serve with breadand lemon aioli.

Ingredients you will need

Mussels

Aioli

Broth

Lemon

Thyme

Equipment you will use

Ladle

Equipment

Ingredients

Servings:

4servings

Sliced country-style bread, toasted (for serving)1large

egg yolk 2teaspoons

fresh thyme leaves 1

garlic clove, finely grated 2

garlic cloves, finely chopped 4servings

Kosher salt, freshly ground pepper 1teaspoon

(or more) fresh lemon juice 2kilograms

mussels, debearded, scrubbed 2Tbsps

olive oil 2Tbsps

tomato paste 59milliliters

vegetable oil 118milliliters

white wine 1medium

yellow onion, chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.