Seared Cod with Spicy Mussel Aioli
From Eric Ripert of Manhattan's Le Bernardin comes this simple, sophisticated dish that relies on store-bought mayonnaise to enrich the sublime garlicky mussel sauce.
July 2004
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Credit:
© Tina Rupp
Recipe Summary
Ingredients
Directions
Notes
When prepping the mussels, rinse and scrub the shells clean. Pull off the beard, the threads hanging from between the closed shells. If the shell is open, tap gently—if it closes, the mussel is still alive and thus, safe to cook. If it remains open, discard.