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1
In a heavy-bottomed pot set over a medium-high heat, add the wine, lemon juice, and the mussels.
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2
Cover the pot and bring to a boil.
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3
Turn off the heat and remove the mussels.
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4
Remove the mussels from their shells, and roughly chop them.
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5
Separate 9 mussel shells so that you will have 18 half shells.
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6
Strain and reserve the cooking broth.
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7
In a saute pan over a medium-high heat, heat the olive oil.
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8
Add the tasso and cook, stirring until the fat is rendered, about 2 minutes.
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9
Add the onions and cook for 3 minutes.
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10
Add the garlic and cook for 1 minute, stirring.
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11
Add the chopped mussels, chili sauce, parsley, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
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12
Cook for 5 minutes, stirring, and fill the reserved mussel shells half way with the stuffing.
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13
In a medium saucepan, melt the butter over medium-high heat.
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14
Add the flour and stir to make a light roux, being careful not to let it brown.
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15
Slowly add the reserved mussel broth and the remaining salt and pepper, whisking constantly.
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16
Bring to a boil, then reduce to medium-low and simmer for 5 minutes.
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17
Remove from the heat and let cool.
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18
With teaspoon, place a dollop of the sauce over each mussel, and seal the edges with the cupped side of the spoon.
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19
Refrigerate for 1 hour.
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20
In a small mixing bowl whisk together the eggs and water.
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21
In a separate bowl, combine the bread crumbs and cheese.
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22
Remove the mussels from the refrigerator, and dip each mussel, stuffing side down into the egg wash, followed by the bread crumbs.
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23
Heat the oil in a deep fryer or deep saute pan to 360 degrees F. Fry the mussels in batches, stuffed side down, until golden brown, about 2 minutes.
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24
Serve hot with the Roasted Garlic Aioli.
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25
In a food processor or blender, blend the egg, mustard, lemon juice, and garlic for 20 seconds.
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26
With the machine running, slowly pour in the oil through the feed tube and process until the mixture emulsifies.
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27
Season with salt and pepper and pulse to blend.
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28
Serve immediately, or cover and refrigerate until needed, keeping only for 1 day.
