{"id":3494,"date":"2019-01-03T22:26:33","date_gmt":"2019-01-03T22:26:33","guid":{"rendered":"http:\/\/macrinabakery.com\/blog\/?p=3494"},"modified":"2019-01-03T22:26:33","modified_gmt":"2019-01-03T22:26:33","slug":"moroccan-mussels-with-tomatoes-and-ailoi","status":"publish","type":"post","link":"https:\/\/blog.macrinabakery.com\/blog\/moroccan-mussels-with-tomatoes-and-ailoi\/","title":{"rendered":"Moroccan Mussels with Tomatoes and Aioli"},"content":{"rendered":"

January 2019 Recipe of the Month<\/h1>\n

\"Moroccan<\/p>\n

This light, sophisticated meal is surprisingly straightforward to prepare and quick enough that it can be a weeknight dinner. It is also easy to double or triple if you\u2019ve got a crowd. Fresh mussels pair perfectly with our new Whole Grain Baguette<\/a>, which is crusty enough to soak up the delicious broth. The natural sweetness of the stone-ground whole wheat complements the bold flavors of ginger, garlic and harissa. Although it was once hard to find harissa in the Seattle area, the North African chili paste is now widely available at specialty shops and many supermarkets but you can also make your own. With a little prep beforehand, you can step into the kitchen for 10 minutes and emerge with steaming bowls of flavorful mussels. Serve with a dry Riesling and an extra bowl for the empty shells.<\/p>\n

Ingredients<\/h1>\n

Serves 2<\/em><\/p>\n

Mussels<\/h2>\n

1 pound live mussels
\n4 tablespoons unsalted butter, divided
\n1 medium shallot, diced (2 tablespoons)
\n1-1\/2 teaspoons harissa
\n2 teaspoons fresh ginger, finely diced
\n2 tomatoes, medium dice
\n1 cup dry white wine
\n1\/2 cup cilantro, coarsely chopped
\nSalt and pepper to taste<\/p>\n

Aioli<\/h2>\n

1 egg yolk
\n3\/4 teaspoon garlic, finely chopped
\n2 tablespoons fresh lemon juice
\n1\/2 teaspoon Dijon mustard
\n1\/2 cup canola oil
\nSalt and pepper to taste<\/p>\n

Assembly<\/h2>\n

1 Macrina Whole Grain Baguette
\n2 tablespoons aioli<\/p>\n

Directions:<\/h1>\n

Mussels<\/h2>\n

Rinse and remove beards\u00a0from mussels and set aside in the refrigerator.<\/p>\n

In a large saut\u00e9 pan over medium heat, melt 2 tablespoons butter and add the shallots, harissa and ginger. Cook for 2-3 minutes until the shallots are translucent. Add the garlic and tomatoes and cook for another 2 minutes to blend the flavors. Add the mussels and white wine. Cover saut\u00e9 pan and simmer for 3-4 minutes until mussels open. When all mussels are open, stir in the remaining 2 tablespoons of butter. Add the cilantro and season to taste with salt and freshly cracked pepper.<\/p>\n

Aioli<\/h2>\n

Whisk the egg yolk, garlic, lemon juice and Dijon in a medium bowl until thoroughly combined. Add the canola oil in a slow stream while whisking constantly to emulsify the mixture. Season to taste with salt and pepper. Cover with plastic wrap and refrigerate until needed.<\/p>\n

Assembly<\/h2>\n

Divide mussels between 2 shallow bowls and top with cooking broth. Drizzle aioli over the mussels. Serve with slices of Whole Grain Baguette. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

January 2019 Recipe of the Month This light, sophisticated meal is surprisingly straightforward to prepare and quick enough that it can be a weeknight dinner. It is also easy to double or triple if you\u2019ve got a crowd. Fresh mussels … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3494","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"yoast_head":"\nMoroccan Mussels with Tomatoes and Aioli - January 2019 Recipe of the Month<\/title>\n<meta name=\"description\" content=\"This light, sophisticated meal is surprisingly straightforward to prepare and quick enough that it can be a weeknight dinner. It is also easy to double or triple if you\u2019ve got a crowd. 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