Mussels with Aioli

This easy appetizer can be prepared a day in advance: cook the mussels, whisk up the aioli, and keep them chilled until ready to serve. Simply dollop as you plate. Recipe developed by Khalil Hymore for Food Network Kitchen.
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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

Directions

  1. Stir the aïoli and lemon zest in a small bowl.
  2. Bring the wine to a simmer in a large pot over medium-high heat. Add the mussels, cover and reduce the heat to medium low. Cook until the mussels open, about 4 minutes (discard any unopened mussels). Transfer the mussels to a bowl with a slotted spoon. Let cool, then cover and refrigerate until chilled.
  3. Serve the mussels in the shells. Top with the aïoli and chopped chives.
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