Belgian Steamed Mussels & Garlic Aioli

Recipe courtesy of Chef Jeffrey Lang, Alchemist, Waterbury, VT.

Ingredients

1 lb. cleaned PEI mussels
1 tbsp. finely diced shallots
1 tbsp. chopped garlic
2 tbsp. high fat butter
Salt and pepper to taste
1 pint of Belgian style Wit Bier

Directions

Lightly brown butter in a large sauté pan over medium high heat. Add garlic and shallots and cook 1-2 minutes until shallots soften. Add mussels and season with salt and pepper. Toss for 1-2 minutes. Add the pint of beer and cover. Steam until all of the mussels are opened. Toss mussels in steaming liquid and cook for an additional 1-2 minutes. Garnish with garlic aioli, fresh chopped parsley and slices of seeded baguette.

Garlic Aioli Ingredients

2 egg yolks
1 tbsp. lemon juice
Salt and pepper to taste
+/- 1 cup canola oil
2 cloves garlic
1 tbsp. roasted garlic

Garlic Aioli Directions

In food processor, combine egg yolks, garlic, roasted garlic, lemon juice and salt and pepper. Spin in the food processor for 30 seconds. With the food processor still running, slowly drizzle in the canola oil until the aioli is slightly thicker than commercial mayonnaise and completely smooth.