Description
Served in a bright, lemony beer and herb broth, these mussels are simple, but so delicious. Enjoy with a crusty bread and garlic-lemon aioli to soak up the rich liquid.
Ingredients
Units
Scale
For the Mussels
- 2 lb. mussels (cleaned and debearded)
- 2 tablespoons olive oil
- 2 shallots (thinly sliced)
- 4 cloves garlic (thinly sliced)
- 1 cup Belgian-style wheat beer or pale ale
- 1 1/2 tablespoons Dijon mustard
- 3–4 tablespoons lemon juice
- 2 tablespoons unsalted butter (cold)
- 1 jalapeño (red or green, halved, seeded and thinly sliced (optional))
- 1/2 cup flat leaf parsley (roughly chopped)
- 1/2 cup fresh basil leaves (roughly chopped)
- Toasted bread (for serving)
For the Garlicky-Lemony Aïoli:
- 2 large egg yolks*
- 1/2 cup grapeseed or canola oil
- 1/2 cup extra-virgin olive oil
- 2 small garlic cloves finely grated
- 1/2 teaspoon coarse kosher salt plus more, to taste
- Pinch of cayenne pepper
- 2 tablespoons lemon juice
- Freshly ground black pepper to taste
Instructions
FOR THE AIOLI:
- Whisk egg yolks*, garlic, 1/4 tsp. salt, and 2 tsp. water in a blender for 15 seconds.
- While blending, slowly drizzle in grapeseed oil, 1 teaspoonful at a time, until sauce is thickened and emulsified. Continuing to blend on a medium speed, add olive oil in a slow, steady stream.
- Stir in cayenne, paprika and lemon juice, season with pepper, and more salt, to taste.
FOR THE MUSSELS
- In a large saucepan or dutch oven, heat the olive oil over medium heat. Add the shallots and garlic, and cook, stirring, until soft and translucent, about 3 minutes. Add the beer and bring to a boil. Stir in the lemon juice and mustard until smooth. Add the mussels, cover the pot and cook, undisturbed, until the mussels open, about 5 minutes.
- Uncover and using a slotted spoon, transfer the mussels to a serving bowl. Discard any that won’t open. Add the butter and chili and stir until broth is melted and emulsified. Taste the broth and season with salt and pepper, as desired. Pour the broth over top of mussels. Sprinkle with the parsley and basil, and serve hot with the aïoli and toasted bread on the side.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Steaming
- Cuisine: French