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Baked Mussels with Wasabi-Ginger Aioli


For the mussels
INGREDIENTS:
1 lb. mussels 1 Tbs. chopped shallots
1 cup white wine 2 Tbs. butter
1 tsp. chopped garlic

INSTRUCTIONS:
Melt butter in heavy sauce pan over medium-high heat. Add garlic, shallots, mussels and white wine. Cover pot and steam until mussels are just starting to open (3-4 minutes).

Immediately remove pan from heat. Remove mussels from shells, reserving half of the shells and 1/4 cup of the broth. Place picked mussels back into reserved shells, cover with plastic wrap and refrigerate.

For the aioli
INGREDIENTS:
1 cup mayonnaise 1 Tbs. fresh lime juice
4 Tbs. breadcrumbs 1 Tbs. chipped fresh cilantro
1/4 cup reserved mussel broth, chilled 1 Tbs. pickled sushi ginger, chopped
1 tsp. minced garlic 2 tsp. wasabi powder
1 Tbs. rice wine vinegar 2 tsp. sesame seeds

INSTRUCTIONS:
Dissolve the wasabi powder into the lime juice, vinegar and reserved broth. Whisk in the remaining ingredients and blend well. Season to taste with salt and pepper.

Assembly:
Preheat broiler. Place about 1 Tbs. of aioli mixture on chilled mussel in half shell. Broil until slightly browned (2-3 minutes). Remove from oven and garnish with 2 Tbs. Tobiko caviar (if desired).

-- Pamela Kocsis, Denver, CO Back to Recipe Contest Page

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