Mussels Aioli


Food Picture: 

Ingredients

  • 2 tablespoons olive oil
  • 3 French shallots, sliced thinly
  • 2 bay leaves
  • few sprigs of fresh thyme
  • ½ teaspoon black peppercorns
  • ½ cup (160ml) dry white wine
  • 750g medium black mussels, scrubbed, beards removed
  • 1 375g can butter beans
  • 1 425g can whole tomatoes
  • Heat 2 tablespoon of the oil in a large deep saucepan until a light blue smoke appears, add the eschallot, bay leaves, thyme, peppercorns, wine and cleaned mussels; cover with a tight fitting lid.
  • GARLIC CRUMBS
  • 50g butter
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped parsley
  • 1 cup (70g) stale breadcrumbs

Preparation method

Lift the lid after about 30 seconds and remove mussels as they open. Continue cooking until all mussels are opened. 

Discard any unopened mussels. Strain the mussel liquid through a fine sieve into a bowl. Return the liquid to the pan, bring to the boil and gradually whisk in the aioli until mixture thickens. Add the butter beans and tomatoes and cook until heated through. Return cooked mussels and toss to combine.
Scatter with garlic crumbs and serve with aioli. 

GARLIC CRUMBS
Melt butter in large frying pan, add garlic and breadcrumbs, cook, stirring, until browned lightly and crisp. Stir through parsley.
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Thanks to http://www.food.ninemsn.com.au for this delicious recipe!