Mussel Stew With Red Pepper Aioli Croutons Recipe

Name: Mussel Stew With Red Pepper Aioli Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Red Pepper Aioli (Lazy man's version); 1 room temperature egg; 1/2 teaspoon salt; 1/2 teaspoon dijon mustard; 1/4 cup chopped roasted red pepper; 2 cloves garlic; 1 tablespoon fresh lemon juice; 1/2 cup neutral oil such as canola or vegetable; 1/4 cup extra virgin olive oil; Mussel Stew; 1/4 cup olive oil; 4 cloves garlic, minced; 5 plum tomatoes, peeled, seeded and sliced into thin strips; 4 pounds fresh mussels, steamed until open ( liquid reserved and strained) and removed from the shells; Enough clam juice, fish or seafood broth combined with the mussel broth to equal 3 cups; 1/2 cup dry white wine; 1/2 cup chopped flat leaf parsley; 1/2 cup thinly sliced fresh basil leaves; Salt and pepper to taste; 4 1/2 inch sliced baguette rounds, brushed with olive oil and baked in a 350F oven until lightly browned ( make more if you like)

Servings: persons

Red Pepper Aioli (Lazy man's version)
1 room temperature egg
1/2 teaspoon salt
1/2 teaspoon dijon mustard
1/4 cup chopped roasted red pepper
2 cloves garlic
1 tablespoon fresh lemon juice
1/2 cup neutral oil such as canola or vegetable
1/4 cup extra virgin olive oil
Mussel Stew
1/4 cup olive oil
4 cloves garlic, minced
5 plum tomatoes, peeled, seeded and sliced into thin strips
4 pounds fresh mussels, steamed until open ( liquid reserved and strained) and removed from the shells
Enough clam juice, fish or seafood broth combined with the mussel broth to equal 3 cups
1/2 cup dry white wine
1/2 cup chopped flat leaf parsley
1/2 cup thinly sliced fresh basil leaves
Salt and pepper to taste
4 1/2 inch sliced baguette rounds, brushed with olive oil and baked in a 350F oven until lightly browned ( make more if you like)

1
Place the egg, salt, garlic, dijon, lemon juice and roasted red pepper in the bowl of a mini processor. Process until smooth.
2
Combine the two oils and slowly drizzle in the processor bowl utilizing the two teeny holes on the lid. Process until thick and then chill to thicken more.
3
Saute the garlic in the olive oil until just fragrant. Don't let it brown.
4
Add the tomatoes and bring up to a slight boil.
5
Add the wine and broth, bring back up to a boil and simmer for 10 minutes.
6
Salt and pepper to taste, stir in the parsley,basil and cooked mussels and serve in bowls with a crouton topped with a dollop of the aioli.

1613

kcal

Calories

176

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Red Pepper Aioli (Lazy man's version), 1 room temperature egg, 1/2 teaspoon salt, 1/2 teaspoon dijon mustard, and more.

Yes, Mussel Stew With Red Pepper Aioli Croutons falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussel Stew With Red Pepper Aioli Croutons

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