PEI Mussels with Spicy Roasted Red Pepper Aioli.
Roasted a Red Pepper over flame on stove until it turned black. Placed in bowl and wrapped in plastic wrap until it cooled enough to handle. Removed all the blacken skin and chopped the pepper and put in food processor. Added yolks, garlic, vinegar, Sriracha and salt. Purée until mixed and drizzled in canola oil until incorporated.
In a pot over medium heat added olive oil then onions until soft tossed in some chopped guanciale. Added garlic, thyme and bay leaf cooked a few mins. Added the mussels, wine and covered the pot for them to open. Toasted some bread in a pan with olive oil. Once done added mussels to bowl with some broth and drizzled aioli on top.