Recipe of the week: Steamed Mussels with Spicy Red Pepper Aoli

Steamed Mussels with Spicy Red Pepper Aoli

Ingredients:

1 red pepper

2 egg yolks

2 cloves garlic

1/4 cup red wine vinegar

2 tablespoons chili sauce

1 cup canola oil

For the mussels:

Extra- virgin olive oil

2 small onions, finely diced

4 cloves garlic, smashed

1 teaspoon fresh thyme

1 bay leaf

3 pounds mussels, cleaned

1/2 gallon vegetable stock

4 slices baguette, cut on the bias

To make the aoli: place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortable. Using your fingers. Remove blackened skin to reveal the red color underneath. Coarsely chop the pepper and place it in the bowl of the food processor. Add the yolks, garlic, vinegar, chili sauce, and salt to taste. Puree until the mixture is homogeneous. While the machine is running very slow drizzle in the oil, until incorporated.

To cook the mussels: in a pot, large enough to accommodate all the mussels generously coat with olive oil. Add the onions and bring to a medium high- heat. Add the garlic, thyme and bay leaf and cook for 3 minutes. Add the mussels and vegetable stock and cover the pot. Steam the mussels for 6 minutes or until all the shells open. If some shells do not open cook them longer until they open.

While the mussels are steaming toast the slices of bread. Serve the bread mussels in individual bowls with lots of juice from the bottom of the pot. Generously drizzle each bowl with the aoli. Garnish with toast.

Scott Ashley, Head Chef

The Garden

For more information call (801) 539-3170