Mussel Stew With Garlic
Creamy Aïoli Mussels Recipe: Enjoy a taste of the sea with this flavorful dish featuring mussels cooked in a fragrant broth infused with saffron and white wine. The tender mussel meat is bathed in a luscious aioli sauce, giving it a creamy and indulgent touch. Served over hearty chunks of crusty bread, this dish is perfect for a cozy dinner that will transport your taste buds to the coast of France.
— Constant Cookbook
Ingredients
- 6 garlic
- 2 free-range egg yolks
- half a lemon
- salt and pepper
- 1 tsp Dijon mustard
- 200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil
- 750g/1lb 10oz mussels
- 2 tbsp olive oil
- 1 onion
- 2 bay leaves
- 250ml/9fl oz dry white wine
- 1 leek
- 1 fennel
- 1 carrot
- 2 pinches saffron
- salt and pepper
- 250ml/9fl oz aïoli (see above)
- large chunks of stale bread
Instructions
- For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge.
- For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately.
- Heat a large pan with a lid over a high heat.
- Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine.
- Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that havenât opened.
- When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid.
- Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes.
- Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving.
- To serve, put a thick slice of stale bread in each serving bowl and pour over the stew.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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