Café Cecilia's mussels toast Recipe - Los Angeles Times

Ingredients

• ⅔ cup olive oil
• ⅔ cup sunflower oil
• 3 1/2 tablespoons extra-virgin olive oil
• 3 egg yolks
• 1 teaspoon Dijon mustard
• 4 garlic cloves, chopped
• Juice of 1 lemon
• salt and pepper, to taste
• 200 grams (7 ounces) datterini tomatoes
• Extra-virgin olive oil, for drizzling
• 2 tablespoons red wine vinegar
• 2 garlic cloves, finely chopped
• 1 small piece of butter, for mussels
• 16 live mussels, scrubbed and their beards removed
• 3½ tablespoons dry (hard) cider
• 2 slices sourdough bread
• 2 tablespoons aioli
• 10 basil leaves, for garnish