Steamed Mussels with Aioli (Mejillones)

1. 1

   In a small skillet, toast the pine nuts over moderately low heat, stirring occasionally, until lightly golden, 7 to 9 minutes.

2. 2

   Meanwhile, roast the pepper over a gas flame, turning with tongs, until charred on the outside, about 5 minutes.

3. 3

   Transfer to a bowl, cover with plastic wrap and let stand for 15 minutes.

4. 4

   Peel, seed and chop the pepper.

5. 5

   In a food processor, combine the toasted pine nuts with the bell pepper, egg yolk, garlic, chile and vinegar and pulse to combine.

6. 6

   With the machine on, drizzle in both oils until emulsified.

7. 7

   Add the parsley, cilantro and lemon juice and pulse to combine.

8. 8

   Season the aioli with salt.

9. 9

   In a large pot, combine the wine, shallots and celery and bring to a boil.

10. 10

    Add the mussels, cover and cook, stirring occasionally, until the mussels open, 3 to 5 minutes.

11. 11

    Using a slotted spoon, transfer the mussels to a rimmed baking sheet and let cool.

12. 12

    Remove 1 shell from each mussel.

13. 13

    Arrange the mussels in a single layer on a large platter.

14. 14

    Spoon some aioli over the mussels and garnish with chives.

15. 15

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.