Mussels with garlic, white wine and aioli

Moule marinière or mussels in white wine is something I often order when I am at a good seafood restaurant. But it’s actually not difficult at all to make it at home. Also, make your own aioli and you have a fantastic meal.

Ingredients (4 pers):

  • 4 lb mussels
  • 3 tbsp butter
  • 5 shallots
  • 3 garlic cloves
  • 2 tomatoes
  • 3 carrots
  • 1 fennel
  • 16 oz white wine
  • 1/2 lemon (juice)
  • 2 bay leaves
  • 1 package fresh parsley

Aioli

  • 2 egg yolks
  • 1 tsp dijon mustard
  • 1 tsp vinegar
  • 2/3 cup oil (sunflower or rapeseed oil)
  • 1/3 cup olive oil
  • 1-2 garlic cloves
  • salt

Wash the mussels under cool running water, scrubbing the outside and remove beard if present (pull fibrous beard towards the hinge of the shell to remove). In a large pot heat butter over medium-high heat. When butter starts to foam, add the chopped shallots and garlic cloves. Stir and cook for 2-3 minutes until the onion is transparent. Add the small chopped tomatoes, carrots and fennel and cook for another 3 minutes.

Add wine, lemon juice and the bay leaves. Let is shortly cook.

Add the mussels into the pot, cover and steam for approximately 3 minutes. Carefully open the lid and stir. Cover and steam for until the mussels are opened up and cooked, 2-3 minutes. Remove if non opened mussels and the bay leaves.

Aioli

Whisk together egg yolks, mustard and vinegar in a bowl. Drop the oils slow into the bowl at the same time as you continue to whisk. When the mixture is thick and smooth, flavor with pressed garlic and salt.

Serve the mussels in deep plates with the sauce and the aioli. Sprinkle fresh parsley over the dish and serve it with fresh baguette.

Smaklig måltid!

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