The Recipes

Mussels with Spiced Aioli

As always, feel free to use store-bought mayo and just add things to it, but trust me... if you have a food processor, it's worth it to make your own aioli.  Store-bought mayo falls into the category of things I just hate compared to how good it can be when you make it yourself.

Mussels with Spiced Aioli


- 1/2 lb. mussels, scrubbed and cleaned (discard any with broken shells or that don't stay closed when you squeeze them together)
- 2 egg yolks
- 1 1/2 T. sambal olek, or other hot sauce
- 2 cloves garlic, minced
- splash white wine vinegar
- splash white wine
- 1 small shallot, diced
- 1 c. seafood or chicken broth
- olive oil
- salt
- pepper
- cilantro, torn for garnish

In a food processor, combine the hot sauce, egg yolks, splash of vinegar and one of the cloves of garlic.  Puree until smooth.  Turn on the food processor and drizzle in oil, drop by drop until a base forms, then stream in enough until you achieve a sauce-like consistency.  Season with salt and pepper and set aside.

In a large pot, heat 1 T. of olive oil.  Add the shallot and cook for 4 minutes.  Add the second clove of garlic and stir for a minute.  Add the wine and let it cook off for 2-3 minutes.  Add the broth and heat it through.  Add the mussels to the pot and cover.  Steam just until the mussels are open.  Pour the mussels into a bowl.  Drizzle the aioli over the mussels.  Top with the cilantro and serve.