Mussels with Pale Ale and Spicy Aïoli

Name: Mussels with Pale Ale and Spicy Aïoli
Cook time: PT0D0H25M
Total time: PT0D0H25M
Yield: serves 4
Ingredients: ¼ cups mayonnaise; 5 tbsp. fresh lemon juice, divided; 2 tsp. kosher salt, divided; 1 tsp. cayenne pepper; 1 tsp. Spanish paprika (pimentón); ½ tsp. freshly ground black pepper; 2 tbsp. olive oil; 2 shallots, thinly sliced; 2 cloves garlic, thinly sliced; 1 cup pale ale; 1½ tbsp. Dijon mustard; 2 lb. mussels, scrubbed and debearded; ½ cups finely chopped parsley; ½ cups tarragon leaves; Grilled or crusty bread

Give these boozy, herby mussels from Eli Sussman a spicy kick.

Serves
serves 4
Time
25 minutes

PHOTOGRAPHY BY MATT TAYLOR-GROSS

By Eli Sussman

Updated on January 12, 2022

While we highly recommend sourcing Montauk Brewing Co.'s Driftwood Ale, any English-style pale ale will work for these herb-infused steamed mussles from Eli Sussman. Don't forget plenty of crusty bread—as anyone who loves mussels will tell you, the best part of enjoying the dish is sopping up the heady, aromatic jus that collects at the bottom of the bowl.

Featured in: "Dispatches from Montauk: Discovering New York's Easternmost Brewery."

Ingredients

¼ cups mayonnaise
5 tbsp. fresh lemon juice, divided
2 tsp. kosher salt, divided
1 tsp. cayenne pepper
1 tsp. Spanish paprika (pimentón)
½ tsp. freshly ground black pepper
2 tbsp. olive oil
2 shallots, thinly sliced
2 cloves garlic, thinly sliced
1 cup pale ale
1½ tbsp. Dijon mustard
2 lb. mussels, scrubbed and debearded
½ cups finely chopped parsley
½ cups tarragon leaves
Grilled or crusty bread

ADVERTISEMENTAD

Instructions

Step 1

In a small bowl, whisk together the mayonnaise with 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the cayenne, paprika, and black pepper. Cover and refrigerate.

Step 2

To a large Dutch oven set over medium-high heat, add the olive oil, shallots, and garlic, and cook, stirring frequently, until the aromatics soften and begin to brown, about 6 minutes. Add the ale, bring to a boil, then stir in the mustard and remaining lemon juice and salt. Add the mussels, cover, and cook, undisturbed, until the shells open, about 5 minutes. Remove from heat and discard any mussels that remain shut. Garnish with the parsley and tarragon and serve with grilled or crusty bread for dipping, passing the reserved aïoli on the side.

In a small bowl, whisk together the mayonnaise with 1 tablespoon of the lemon juice, 1 teaspoon of the salt, and the cayenne, paprika, and black pepper. Cover and refrigerate.
To a large Dutch oven set over medium-high heat, add the olive oil, shallots, and garlic, and cook, stirring frequently, until the aromatics soften and begin to brown, about 6 minutes. Add the ale, bring to a boil, then stir in the mustard and remaining lemon juice and salt. Add the mussels, cover, and cook, undisturbed, until the shells open, about 5 minutes. Remove from heat and discard any mussels that remain shut. Garnish with the parsley and tarragon and serve with grilled or crusty bread for dipping, passing the reserved aïoli on the side.