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Author Notes: My dad makes a wonderful fish and seafood stew which he calls Seafood Diane that incorporates shrimp, scallops and an ocean whitefish like halibut, fluke or sole. The broth is extremely flavorful so I "stole" it from him to make this far less expensive mussel stew. The red pepper aioli crouton floating on top of each bowl really zings it up.( My idea!) This makes more than you'll need for the soup, but is delicious on burgers or sandwiches or as a vegetable dip. - inpatskitchen
Food52 Review: The red pepper aioli crouton is the icing on the cake for this recipe. The cool and creamy texture is offset by the smoky flavor of the roasted red pepper. My mother wanted to use the leftover aioli on a BLT or a grilled eggplant but there wasn't a lot of this leftover as we kept dipping the leftover baguettes into the aioli. I did toast our baguettes to a nice golden brown first and they held the aioli while floating in the broth. - lorigoldsby - lorigoldsby
Red Pepper Aioli (Lazy man's version)
- 1 room temperature egg
- 1/2 teaspoon salt
- 1/2 teaspoon dijon mustard
- 1/4 cup chopped roasted red pepper
- 2 cloves garlic
- 1 tablespoon fresh lemon juice
- 1/2 cup neutral oil such as canola or vegetable
- 1/4 cup extra virgin olive oil
- Place the egg, salt, garlic, dijon, lemon juice and roasted red pepper in the bowl of a mini processor. Process until smooth.
- Combine the two oils and slowly drizzle in the processor bowl utilizing the two teeny holes on the lid. Process until thick and then chill to thicken more.
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 5 plum tomatoes, peeled, seeded and sliced into thin strips
- 4 pounds fresh mussels, steamed until open ( liquid reserved and strained) and removed from the shells
- Enough clam juice, fish or seafood broth combined with the mussel broth to equal 3 cups
- 1/2 cup dry white wine
- 1/2 cup chopped flat leaf parsley
- 1/2 cup thinly sliced fresh basil leaves
- Salt and pepper to taste
- 4 1/2 inch sliced baguette rounds, brushed with olive oil and baked in a 350F oven until lightly browned ( make more if you like)
- Saute the garlic in the olive oil until just fragrant. Don't let it brown.
- Add the tomatoes and bring up to a slight boil.
- Add the wine and broth, bring back up to a boil and simmer for 10 minutes.
- Salt and pepper to taste, stir in the parsley,basil and cooked mussels and serve in bowls with a crouton topped with a dollop of the aioli.
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