I love mussels. They’re cheap and super easy to make at home. Even if you’re not a seafood fan, you can just grab some rustic, grilled bread and dip it into the creamy broth. Delicious.
Mike was inspired by a recipe he found on Serious Eats and this is the best flavor combination we’ve had yet. The recipe calls for homemade mayo, which we also included in the recipe link below. It’s super easy to make and comes together really quickly. Don’t use store-bought mayo. We all like to cut corners where we can at times, especially for weeknight dinners, but store-bought mayo won’t combine with the sauce well. Everything comes together in about 20-25 minutes.
1 large egg yolk
1 tablespoon water
1 tablespoon fresh lemon juice
1 teaspoon dijon mustard
1 cup vegetable or canola oil
1. Place egg yolk, water, lemon juice, and mustard in the bottom of an immersion blender cup.
2. Pour oil on top and allow to settle for 15 seconds.
3. Place head of immersion blender at bottom of cup and switch it on.
4. As mayonnaise forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified. 5. Season mayonnaise to taste with salt.
6. Store in a sealed container in the refrigerator for up to two weeks.
2 tablespoons unsalted butter
1 leek white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Salt & pepper
1.5 cups dry white wine
2 pounds mussels, cleaned and de-bearded
2 to 3 tablespoons homemade, two-minute mayonnaise
1 tablespoon lemon juice
1 teaspoon grated lemon zest
3 tablespoons fresh parsley leaves, minced
Additional homemade mayonnaise for serving
1 loaf rustic bread, thickly sliced, grilled and drizzled with olive oil
1. Melt 1 tablespoon butter in a large pot over medium-low heat.
2. Add leeks, shallot, garlic, and bay leaves.
3. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
4. Increase heat to high and add white wine.
5. Bring to a boil and let reduce by half, about 2 minutes.
6. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir.
7. As soon as all the mussels are open, transfer mussels to a bowl using tongs.
8. Place pot lid over bowl to keep mussels warm.
9. Remove pot from heat and whisk in remaining butter along with homemade mayonnaise.
Note: Store-bought mayo won’t combine with the sauce very well.
10. Return mussels to pot, add parsley, lemon juice, and lemon zest. Stir to combine.
11. Transfer to a warm serving bowl.
12. Serve immediately with grilled bread.
All images © Regan Baroni 2015.