PENN COVE MUSSELS WITH SPICY AIOLI ENJOY DAN:

           PENN COVE MUSSELS WITH SPICY AIOLI by CHEF DAN:

Serves 4-6

AIOLI:

3 garlic cloves

1 egg yolk

1/4-teaspoon sea salt

1/2-cup mayonnaise

1 tablespoon Sriracha sauce

1 tablespoon EACH Dijon mustard, & fresh lemon juice

3 tablespoons olive oil

PENN COVE MUSSELS:

2 tablespoon olive oil

1 onion, chopped

Sea salt & Seasoned Pepper Medley to taste

4 garlic cloves, minced

1 teaspoon fresh thyme leaves

1 bay leave

2 tablespoon tomato paste

2-3 pounds Penn Cove Mussels

3 cups dry white wine

4 slices Essential Baking organic CIABATTA, sliced and toasted

DIRECTIONS:

1.   In a food processor add 1 garlic clove, yolk, salt, mayonnaise, Sriracha, and  Dijon mustard, run until smooth, add oil in a thin steady stream until mixture is emulsified.

2.   Add lemon juice and pulse to blend.

3.   Heat oil in a skillet over medium-high heat and when sizzling.

4.   Add onion and sauté for 4-5 minutes.

5.   Add 3 garlic cloves, thyme leaves and bay leaf and sauté 1 minute.

6.   Add tomato paste and cook, stirring for 2 minutes.

7.   Add wine and bring to a boil; reduce heat and simmer, for 1 minute.

8.   Add mussels cover and reduce heat to medium.

9.   Cook, stirring occasionally, until mussels open, 6 -9 minutes.

10.                Discard any that do not open.

11.                Ladle mussels and broth into bowls

12.                Serve with toasted CIABATTA bread and Aioli.

ENJOY DAN:                                                    SONG SONGS & PLANT SEEDS!!