From Chef Kevin McWilliams
Ingredients
Mussels:
- La Padella® Sauté Oil
- 2 large shallots, thinly sliced
- 3 cloves garlic, crushed
- 240 g white wine
- 8 lbs mussels, rinsed and cleaned
- 1 bay leaf
- salt
Marinade:
- 240 g TRULY 100% Extra Virgin Olive Oil
- 35 g sliced garlic
- 5 g whole black peppercorns, toasted
- 1 stick cinnamon
- 1 bay leaf
- 2 sprigs rosemary
- 3 sprigs thyme
- zest of 1 lemon
- 100 g red wine vinegar
- 5 g paprika
- salt
Paprika Aïoli:
- 3 egg yolks
- 150 g 51-49® Extra Virgin Olive Oil & Canola Oil Blend
- lemon juice
- paprika
- salt
To Assemble and Serve:
- sourdough breadcrumbs
- 5 leaves shiso
Directions
For the Mussels: In a large stockpot over medium flame, heat a splash of La Padella® Sauté Oil. Add shallot and garlic and sweat until alliums are softened. Deglaze pot with wine, then immediately add mussels and bay leaf. Season with salt. Stir to combine, then cover pot and increase heat to medium-high. Cook 10 minutes, or until most of the mussels have opened. Remove mussels from pot, discarding any unopened ones. Transfer mussels to an airtight container and refrigerate until cool. Once cooled, pick mussels from shells and place in a nonreactive container. Set aside.
For the Marinade: In a small saucepan over low heat, add oil, garlic, black peppercorn, cinnamon, bay leaf, rosemary, thyme, and lemon zest. Let infuse 10 minutes at room temperature. Remove from heat and whisk in vinegar and paprika. Season with salt. Let cool to room temperature, then pour mixture over Mussels. Cover and refrigerate overnight.
For the Paprika Aïoli: In a small mixing bowl, whisk eggs, slowly streaming in 51-49® Extra Virgin Olive Oil & Canola Oil Blend until mixture is fully emulsified. Season with lemon juice, paprika, and salt. Transfer to a piping bag and refrigerate.
To Assemble and Serve: On a serving plate, pipe 5 dollops Paprika Aïoli across the plate. Top each dollop with 1 Mussel and desired amount of breadcrumbs. Cover each Mussel with a shiso leaf, stem up.