Name: Mussels aïoli
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 1.00 kg mussels in shells; 250.00 ml breadcrumbs fresh; 60.00 ml breadcrumbs; 125.00 g butter; 4.00 spring onions finely chopped; 2.00 garlic cloves, finely chopped; 30.00 ml fresh parsley finely chopped; 5.00 ml fresh dill chopped; 20.00 ml wine dry white; 80.00 ml mayonnaise; 2.00 garlic large cloves, crushed; 5.00 ml lemon juice fresh; garnish garnish; lemon slices; fresh dill

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Ingredients (15)

1.00 kg

mussels — in shells

FILLING

250.00 ml	breadcrumbs — fresh
60.00 ml	breadcrumbs
125.00 g	butter
4.00	spring onions — finely chopped
2.00	garlic — cloves, finely chopped
30.00 ml	fresh parsley — finely chopped
5.00 ml	fresh dill — chopped
20.00 ml	wine — dry white

AÏOLI SAUCE

80.00 ml	mayonnaise
2.00	garlic — large cloves, crushed
5.00 ml	lemon juice — fresh
	garnish — garnish
	lemon — slices
	fresh dill

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Method:

1. AÏOLI: Whisk the mayonnaise, garlic and lemon juice to blend.
2. MUSSELS: Scrub the fresh mussels under cold water and remove the beard. Steam in a large saucepan for 5 minutes. Discard any that to not open. Break open and discard half the shell, cool mussels completely. If using frozen mussels, do not defrost. Arrange mussels on a baking sheet.
3. FILLING: Combine crumbs, coating, butter, spring onions, garlic, parsley, dill, wine, and seasoning and mix well. Spread 10 ml stuffing on each mussel.
4. Turn preheated 200 ºC oven to grill and wait until the grill becomes red hot. Place the tray of mussels under the grill until the breadcrumbs are golden and the butter melted. Arrange on heated serving platter and garnish with dill fronds and lemon and serve with aïoli sauce.
Serves 4-6