{"id":3620,"date":"2024-01-07T22:18:33","date_gmt":"2024-01-07T22:18:33","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=3620"},"modified":"2024-02-09T21:32:18","modified_gmt":"2024-02-09T21:32:18","slug":"steamed-mussels-with-aioli-mejillones","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/steamed-mussels-with-aioli-mejillones\/","title":{"rendered":"Steamed Mussels with Aioli (Mejillones)"},"content":{"rendered":"
<\/div>
\n\t
\"\"<\/div>\n\t
<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Steamed Mussels with Aioli (Mejillones)<\/span><\/h2>\n
<\/div>\n
This dish is eaten all over coastal Chile and in Galicia in Spain\u2014it\u2019s simple but inspired and it will impress your guests. It seems like a fancy hors d\u2019oeuvres but it can be used as a cold seafood course at dinners, an easy do-ahead dinner or a potluck contribution.<\/span><\/div>\n
<\/div>\n
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n
Servings: <\/span>12<\/span><\/div>\n\n
Author: <\/span>Andrew Zimmern<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> tablespoon<\/span> pine nuts<\/span><\/li>
  • \u00bc<\/span> red bell pepper<\/span><\/li>
  • 1<\/span> large<\/span> egg yolk<\/span><\/li>
  • 1<\/span> garlic clove<\/span> crushed<\/span><\/li>
  • \u00bd<\/span> Thai bird chile<\/span> minced<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> red wine vinegar<\/span><\/li>
  • \u00bc<\/span> cup<\/span> extra-virgin olive oil<\/span><\/li>
  • \u00bc<\/span> cup<\/span> canola oil<\/span><\/li>
  • 1<\/span> tablespoon<\/span> chopped parsley<\/span><\/li>
  • \u00bd<\/span> tablespoon<\/span> chopped cilantro<\/span><\/li>
  • 2<\/span> teaspoons<\/span> fresh lemon juice<\/span><\/li>
  • Kosher salt<\/span><\/li>
  • 2<\/span> cups<\/span> white wine<\/span><\/li>
  • 2<\/span> shallots<\/span> minced<\/span><\/li>
  • 2<\/span> celery ribs<\/span> minced (1\/2 cup)<\/span><\/li>
  • 3<\/span> pounds<\/span> large mussels<\/span> debearded and scrubbed<\/span><\/li>
  • \u00bd<\/span> bunch<\/span> chives<\/span> cut into 1-inch lengths<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>

    <\/span>Aioli:<\/span><\/h4>
    • In a small skillet, toast the pine nuts over moderately low heat, stirring occasionally, until lightly golden, 7 to 9 minutes.<\/div><\/li>
    • Meanwhile, roast the pepper over a gas flame, turning with tongs, until charred on the outside, about 5 minutes. Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel, seed and chop the pepper.<\/div><\/li>
    • In a food processor, combine the toasted pine nuts with the bell pepper, egg yolk, garlic, chile and vinegar and pulse to combine. With the machine on, drizzle in both oils until emulsified. Add the parsley, cilantro and lemon juice and pulse to combine. Season the aioli with salt.<\/div><\/li><\/ul><\/div>

      <\/span>Mussels:<\/span><\/h4>
      • In a large pot, combine the wine, shallots and celery and bring to a boil. Add the mussels, cover and cook, stirring occasionally, until the mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a rimmed baking sheet and let cool. Remove 1 shell from each mussel. Arrange the mussels in a single layer on a large platter. Spoon some aioli over the mussels and garnish with chives. Serve.<\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n

        <\/span>Notes<\/span><\/h3>
        <\/span>Make Ahead<\/span><\/span><\/h5>\nThe aioli can be refrigerated overnight.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":3625,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2019,362,2506,2505,140,696,130,697,2501],"tags":[],"class_list":["post-3620","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-breakfast-brunch","category-dinner","category-lunch","category-side","category-snack","category-spanish","category-stove-top","category-tapas"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2024\/01\/original-201301-r-steamed-mussels-with-aioli-488e6dd57d594875910fd4b2723db395-copy.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3620","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=3620"}],"version-history":[{"count":2,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3620\/revisions"}],"predecessor-version":[{"id":3627,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/3620\/revisions\/3627"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/3625"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=3620"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=3620"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=3620"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}