Mussels With White Wine

Это было очень вкусно! Я так же добавила сухой острый перец.

Lemon aioli:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon (or more) fresh lemon juice
1/4 cup vegetable oil
1/4 cup extra-virgin olive oil
Kosher salt
Mussels:
2 tablespoons olive oil
1 medium yellow onion, chopped
Kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 tablespoons tomato paste
1/2 cup white wine
4 pounds mussels, debearded, scrubbed
2 teaspoons fresh thyme leaves
Sliced country-style bread, toasted (for serving)
Preparation
For lemon aioli:
Step 1
Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.

Step 2
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.

For mussels:
Step 3
Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.

Step 4
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), 10-12 minutes.

Step 5
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.

Источник: https://www.epicurious.com/recipes/food/views/mussels-with-white-wine-51179400