Gordon Bailey is a PEI chef. Impressive but simple recipe.
MUSSELS:
2 tbsp olive oil
2 lb mussels (900g)
2 tbsp butter
1 shallot, minced
2 cloves garlic, minced
1 cup white wine
AIOLI:
2 egg yolks, 1 tbsp lemon juice, 3/4 cup olive oil OR 1 cup mayonnaise
1 tsp Dijon mustard
5 cornichons, finely diced
half small shallot minced
1 tsp chopped fresh dill
pinch salt & pepper
TOASTED CORN BREAD:
See recipe for corn bread and follow directions for fried corn bread.
Scrub mussels, remove beards.
Discard any mussels that don't close when tapped.
In Dutch oven, melt butter over medium heat.
Cook shallot and garlic, stirring till soft, about 2 min.
Add wine, bring to boil.
Stir in mussels.
Cover and steam till mussels open, 4-6 min.
Discard mussels that don't open.
Reserve 1 tbsp. broth.
Remove mussels from shells.
Discard shells.
Set aside.
Make AIOLI:
In large bowl, whisk ingredients with mayonnaise OR:
Whisk together egg yolks, lemon juice, mustard and reserved mussel broth.
Gradually whisk in oil in steady stream until thickened (about 3 min.)
Whisk in cornichons, shallot, chopped dill, salt and pepper.
Add mussels, tossing gently to coat.
To serve, spoon mussel mixture over Fried Corn Bread pieces (see recipe for Corn Bread).
