Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Khalil Hymore
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Mussels with Aioli
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 250
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 288 mg
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.
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 250
- Total Fat
- 16 g
- Saturated Fat
- 2 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 7 g
- Cholesterol
- 24 mg
- Sodium
- 288 mg
Ingredients
Directions
- Stir the aïoli and lemon zest in a small bowl.
- 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.
- Serve the mussels in the shells. Top with the aïoli and chopped chives.
