Moroccan Mussels with Tomatoes and Aioli
January 2019 Recipe of the Month
This light, sophisticated meal is surprisingly straightforward to prepare and quick enough that it can be a weeknight dinner. It is also easy to double or triple if you’ve got a crowd. Fresh mussels pair perfectly with our new Whole Grain Baguette, which is crusty enough to soak up the delicious broth. The natural sweetness of the stone-ground whole wheat complements the bold flavors of ginger, garlic and harissa. Although it was once hard to find harissa in the Seattle area, the North African chili paste is now widely available at specialty shops and many supermarkets but you can also make your own. With a little prep beforehand, you can step into the kitchen for 10 minutes and emerge with steaming bowls of flavorful mussels. Serve with a dry Riesling and an extra bowl for the empty shells.
Ingredients
Serves 2
Mussels
1 pound live mussels4 tablespoons unsalted butter, divided1 medium shallot, diced (2 tablespoons)1-1/2 teaspoons harissa2 teaspoons fresh ginger, finely diced2 tomatoes, medium dice1 cup dry white wine1/2 cup cilantro, coarsely choppedSalt and pepper to taste
Aioli
1 egg yolk3/4 teaspoon garlic, finely chopped2 tablespoons fresh lemon juice1/2 teaspoon Dijon mustard1/2 cup canola oilSalt and pepper to taste
Assembly
1 Macrina Whole Grain Baguette2 tablespoons aioli
Directions:
Mussels
Rinse and remove beards from mussels and set aside in the refrigerator.
In a large sauté pan over medium heat, melt 2 tablespoons butter and add the shallots, harissa and ginger. Cook for 2-3 minutes until the shallots are translucent. Add the garlic and tomatoes and cook for another 2 minutes to blend the flavors. Add the mussels and white wine. Cover sauté pan and simmer for 3-4 minutes until mussels open. When all mussels are open, stir in the remaining 2 tablespoons of butter. Add the cilantro and season to taste with salt and freshly cracked pepper.
Aioli
Whisk the egg yolk, garlic, lemon juice and Dijon in a medium bowl until thoroughly combined. Add the canola oil in a slow stream while whisking constantly to emulsify the mixture. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until needed.
Assembly
Divide mussels between 2 shallow bowls and top with cooking broth. Drizzle aioli over the mussels. Serve with slices of Whole Grain Baguette. Enjoy!