Steamed Mussels with Aioli (Mejillones)

By Andrew Zimmern Posted February 25, 2013
Steamed Mussels with Aioli (Mejillones)

Photo © Stephanie Meyer.

My childhood summers were spent on the South Fork of Long Island, New York, where we clammed in the bay, crabbed in the salt ponds with heads of snapper, blues and porgies, and foraged for ropes of mussels. My dad would hold on to my ankles and lower me between the rocks of the jetties on Georgica and Main beaches in East Hampton, and I would pull dozens of pounds from those rocks for our bonfire cookouts. We’d use small mussels for chowder or soup, and the larger ones for this dish the next night at home. This is a dish I have eaten all over coastal Chile and in Galicia in Spain—it’s simple but inspired and it will impress your guests. It seems like a fancy hors d’oeuvres but I use it as a cold seafood course at dinners, an easy do-ahead dinner or potluck contribution when I am sick of everyone’s lemon bars! SEE RECIPE »

See More of Andrew Zimmern’s Kitchen Adventures


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