Stephanie Izard's Steamed Mussels w/ Aioli Recipe

Stephanie Izard's Steamed Mussels w/ Aioli

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Ingredients

For the aioli:
1 head garlic
2 large shallots
1 tablespoon olive oil
1 egg yolk
1 teaspoon Dijon mustard
1/2 teaspoon white balsamic vinegar
1/2 cup olive oil
1/2 cup vegetable oil
1 teaspoon honey
1 teaspoon sambal
1 tablespoon capers
2 tablespoons chopped cerignola or other green olives

For the chicken livers:
1 pound chicken livers, cleaned, trimmed and sliced into 1/4-inch strips
1 cup buttermilk
1/3 cup cornstarch
2/3 cup all-purpose flour
2 teaspoons coarse salt
1/4 teaspoon freshly ground black pepper
Peanut oil or vegetable oil for frying

For the mussels:
1 tablespoon olive oil
1 small head fennel, thinly sliced
2 large shallots, sliced thin
4 garlic cloves, minced
1 12-ounce bottle pale ale
2 pounds mussels, scrubbed and debearded
Coarse salt and freshly ground pepper
1/2 cup loosely packed parsley leaves, chopped
Thick-sliced ciabbatta bread, brushed with olive oil and grilled or toasted

How to make Stephanie Izard's Steamed Mussels w/ Aioli


Stephanie Izard's Steamed Mussels with Crisp Chicken Livers and Roasted Garlic Shallot Aioli

Start by making the aioli. Preheat the oven to 375° F.

Cut the head of garlic in half horizontally. Peel and quarter the shallots. Put the garlic and shallots on a piece of aluminum foil about the size of a piece of paper. Drizzle with olive oil and sprinkle with coarse salt and freshly ground black pepper. Fold up the sides and pinch them together tightly at the top, forming a pouch around the garlic and shallots inside. Transfer to the oven and roast for 45 minutes to 1 hour, or until the garlic and shallots are very soft and tender. Remove from the oven, open the foil pouch and let the contents cool to room temperature. Roughly chop the garlic and shallots and set aside.

Combine the egg yolk, Dijon and vinegar in a blender. Whisk together the two oils in a measuring cup with a spout. With the blender running, drizzle the oil in a very slow, steady stream until and emulsion forms. Drizzle in the rest of the oil and let the blender run a few seconds longer to form a thick aioli. Transfer the aioli to a mixing bowl and stir in the honey, sambal, capers, olives, and the chopped garlic and shallots. Season with salt to taste. Set-aside until ready to use.

Put the chicken livers in a bowl and cover with cold salted water. Let them soak for 1 hour in the refrigerator to remove some blood. Drain and rinse the livers and then transfer them to a clean bowl. Mix the livers with the buttermilk and soak them for 30 minutes.
Pour about 1-inch of oil in a deep, wide saucepot and heat the oil to 365° on a deep fry thermometer, or until a steady stream of bubbles forms around the handle of a wooden spoon when submerged in the oil.

Whisk the cornstarch, flour, salt and pepper together in a shallow bowl. Coat the livers in the flour mixture and shake off the excess. Carefully drop the livers in the hot oil and fry them until golden brown on all sides. Do this in batches to avoid overcrowding the pot and dropping the oil temperature. Transfer the fried livers to a plate covered with paper towel and season with coarse salt and freshly ground black pepper.

To steam the mussels, heat the olive oil in a large Dutch oven or a heavy bottom sauté pan with high sides. Add the fennel and sauté for about 1 minute. Stir in the shallots and garlic and continue to sauté for 30 seconds more. Add the beer and let the fizz simmer out of the beer for about 1 minute. Put the mussels in the pot and cover it tightly. Steam the mussels until they open, about 5 minutes. Season the steaming broth with salt and pepper to taste.
Divide the mussels and broth amongst serving bowls. Top each bowl of mussels with a pile of livers and add a heaping spoonful of aioli. Sprinkle chopped parsley over each bowl and serve with the bread slices.

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Foodista
Question from the Chef

“Mussels and beer? Great recipes combining the two?”

  • muttoneer
    muttoneer says

    This looks really interesting. I would never of thought to combine liver and mussels. Two things I love... how could it not be delicious? There's a place called Monk's in Philly that does mussels cooked in all sorts of beer-based broths.

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