Steamed Mussels with Aioli
Indulge in Andrew Zimmern's classic Steamed Mussels with Aioli, a simple yet inspired dish featuring charred peppers and toasted pine nuts for a burst of flavor. Perfect for coastal feasts.
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Cooking tools:
- Food processor
- Tongs
- Stove
- Skillet
- Plastic wrap
- Mixing bowl
- Pot
- Slotted spoon
- Baking sheet
- Serving platter
- Measuring spoon
- Kitchen towel
- Chef's knife
- Cutting board
- Kitchen scale
- Whisk
Ingredients
- 1 tablespoon pine nuts
- 1/4 red bell pepper
- 1 large egg yolk
- 1 garlic clove, crushed
- 1/2 Thai bird chile, minced
- 1/2 teaspoon red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1/4 cup canola oil
- 1 tablespoon chopped parsley
- 1/2 tablespoon chopped cilantro
- 2 teaspoons fresh lemon juice
- Kosher salt
- 2 cups white wine
- 2 shallots, minced
- 2 celery ribs, minced (1/2 cup)
- 3 pounds large mussels, debearded and scrubbed
- 1/2 bunch chives, cut into 1-inch lengths
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