Steamed Mussels with Spicy Red Pepper Aioli

Name: Steamed Mussels with Spicy Red Pepper Aioli
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices baguette, cut on the bias; 1 bay leaf; 355 milliliters canola oil; 1 Tbsp Vietnamese chili paste (recommended: Sambal Oelek); 1 bottle dry white wine; 2 egg yolks; 1 teaspoon fresh thyme leaves; 2 cloves garlic, smashed; 4 cloves garlic, smashed; 1 kilograms mussels, debearded and rinsed; 4 servings Extra-virgin olive oil; 2 smalls onions, finely diced; 1 red pepper; 59 milliliters red wine vinegar; 4 servings Salt

Steamed Mussels with Spicy Red Pepper Aioli might be just the hor d'oeuvre you are searching for. This recipe makes 4 servings with 662 calories, 26g of protein, and 30g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 55 minutes. Only A mixture of vietnamese chili paste, wine, salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert.

Instructions

Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap.

Ingredients you will need

Red Pepper

Wrap

Equipment you will use

Plastic Wrap

Grill

Bowl

Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor.

Ingredients you will need

Pepper

Equipment you will use

Food Processor

Paper Towels

Bowl

Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.

Ingredients you will need

Chili Paste

Vinegar

Garlic

Aioli

Water

Egg Yolk

Salt

Cooking Oil

To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil.

Ingredients you will need

Olive Oil

Mussels

Equipment you will use

Pot

Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color.

Ingredients you will need

Onion

Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn.

Ingredients you will need

Bay Leaves

Garlic

Thyme

Add the mussels and stir to coat with the oil.

Ingredients you will need

Mussels

Cooking Oil

Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open.

Ingredients you will need

Mussels

Pasta Shells

Wine

Equipment you will use

Pot

Remove the mussels that don't open after longer cooking. When in doubt, throw out.

Ingredients you will need

Mussels

While the mussels are steaming, grill or toast the slices of bread.

Ingredients you will need

Mussels

Bread

Toast

Equipment you will use

Grill

Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli.

Ingredients you will need

Mussels

Aioli

Juice

Equipment you will use

Bowl

Pot

Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)

Ingredients you will need

Bread

Toast

*RAW EGG WARNING

Ingredients you will need

Egg

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Ingredients you will need

Pasta Shells

Egg Yolk

Egg

Equipment

Ingredients

Servings:

4slices

baguette, cut on the bias 1

bay leaf 355milliliters

canola oil 1Tbsp

Vietnamese chili paste (recommended: Sambal Oelek)1bottle

dry white wine 2

egg yolks 1teaspoon

fresh thyme leaves 2cloves

garlic, smashed 4cloves

garlic, smashed 1kilograms

mussels, debearded and rinsed 4servings

Extra-virgin olive oil 2smalls

onions, finely diced 1

red pepper 59milliliters

red wine vinegar 4servings

Salt

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 Tyler Winery Santa Barbara County Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.