Mussels with White Wine

Ingredients

• 4 servings bread country-style toasted sliced (for serving)
• 1 large egg yolk 
• 2 teaspoons thyme sprigs fresh
• 1  garlic clove finely grated
• 2  garlic clove finely chopped
• 4 servings pepper freshly ground
• 1 teaspoon juice of lemon fresh ()
• 4 pounds mussels scrubbed
• 2 tablespoons olive oil 
• 2 tablespoons tomato paste 
• 0.3 cup vegetable oil 
• 0.5 cup wine 
• 1 medium onion yellow chopped

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. Whisk egg yolk, garlic, andlemon juice in a medium bowl.
2. Whiskingconstantly, drizzle in vegetable oil, thenolive oil in a slow, steady stream; whisk untilaioli is emulsified. Season with salt andmore lemon juice, if desired. Cover; chill.
3. DO AHEAD: Aioli can be made 1 dayahead. Keep chilled.
4. Heat oil in a large heavy pot overmedium-high heat.
5. Add onion, season withsalt and pepper, and cook, stirring often,until softened, about 5 minutes.
6. Add garlicand cook, stirring often, until fragrant,about 1 minute.
7. Add tomato paste andcook, stirring, until it begins to darken,about 2 minutes.
8. Add wine and bring to aboil. Reduce heat and simmer until liquid isslightly reduced, about 1 minute.
9. Add mussels and 1/2 cup water to pot,cover, and reduce heat to medium. Cook,stirring occasionally, until mussels open(discard any that do not open), 10-12minutes.
10. Ladle mussels and broth into shallowbowls and top with thyme; serve with breadand lemon aioli.