-
1
To make the aioli: Place the red pepper on an open flame or grill.
-
2
Turn to blacken on all sides.
-
3
When fully charred, remove to a bowl and cover with plastic wrap.
-
4
Let pepper cool, until you can handle it comfortably.
-
5
Using your fingers, remove blackened skin to reveal the red color underneath.
-
6
(A paper towel will wipe off what you can't remove with your fingers.)
-
7
Coarsely chop the pepper and place it in the bowl of a food processor.
-
8
Add the yolks, garlic, vinegar, chili paste, and salt to taste.
-
9
Puree until the mixture is homogeneous.
-
10
While the machine is running VERY slowly drizzle in the oil, until incorporated.
-
11
Check the aioli for texture and flavor.
-
12
If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil.
-
13
The desired outcome is a fairly thin aioli.
-
14
Check the flavor and add more salt or chili paste, if desired.
-
15
Refrigerate until ready to use.
-
16
To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil.
-
17
Add the onions and bring to a medium-high heat, stirring frequently.
-
18
Cook the onions until they are very soft and aromatic but have no color.
-
19
Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes.
-
20
Stir to be sure the garlic doesn't burn.
-
21
Add the mussels and stir to coat with the oil.
-
22
Add the wine and cover the pot.
-
23
Steam the mussels for 5 to 6 minutes or until all the shells open.
-
24
If some shells don't open, cook them for a little longer.
-
25
Sometimes the freshest mussels are the most stubborn to open.
-
26
Remove the mussels that don't open after longer cooking.
-
27
When in doubt, throw out.
-
28
While the mussels are steaming, grill or toast the slices of bread.
-
29
Serve the mussels in individual bowls with lots of the juice from the bottom of the pot.
-
30
Generously drizzle each bowl with the aioli.
-
31
Garnish with toast.
-
32
(You may want to have more toasted bread on hand to sop up the delicious liquid!)
-
33
*RAW EGG WARNING
-
34
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
-
35
To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
