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Steamed Mussels with Spicy Red Pepper Aioli (Anne Burrell) Recipe

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Steamed Mussels with Spicy Red Pepper Aioli (Anne Burrell)
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Ingredients
15
Count
Nutrition
1282
Calories
Total time
55
Minutes
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Ingredients:

Directions:

  1. To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. 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. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.
  2. To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.
  3. While the mussels are steaming, grill or toast the slices of bread.
  4. Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)
  5. *RAW EGG WARNING
  6. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1282.48 Kcal (5369 kJ)
Calories from fat 834.25 Kcal
% Daily Value*
Total Fat 92.69g 143%
Cholesterol 177.08mg 59%
Sodium 1394.08mg 58%
Potassium 1355.2mg 29%
Total Carbs 54.18g 18%
Sugars 3g 12%
Dietary Fiber 3.31g 13%
Protein 50.28g 101%
Vitamin C 70.9mg 118%
Iron 14.2mg 79%
Calcium 124.4mg 12%
Amount Per 100 g
Calories 204.2 Kcal (855 kJ)
Calories from fat 132.83 Kcal
% Daily Value*
Total Fat 14.76g 143%
Cholesterol 28.19mg 59%
Sodium 221.97mg 58%
Potassium 215.78mg 29%
Total Carbs 8.63g 18%
Sugars 0.48g 12%
Dietary Fiber 0.53g 13%
Protein 8.01g 101%
Vitamin C 11.3mg 118%
Iron 2.3mg 79%
Calcium 19.8mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 32.7
    Points
  • 34
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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