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Mussel with Garlic Aioli

What are the best months to eat mussels?

Follow the “R” Rule. Common lore states that we should only be eating shellfish, in months with the letter “R.” and the peak season for fresh mussels is October to March. and then put the break on when come to May.

Nowadays, you can buy mussels in their shells year-round from the chiller cabinet, or, ready shelled versions come frozen, smoked and bottled in brine or vinegar. Get the freshest mussel if at all possible.

In this recipe, we are going to make a simple yet very refreshing mussel, for two-person.

What do you need;

For the mussel

14 mussels

1 fennel core - thinly slice

1 yellow onion - thinly sliced

1 celery stalk - thinly sliced

1 Momotaro tomato - roughly dice

1 cup fish stock

1 bay leaf

A sprig of thyme and parsley

and fennel leaf

Salt and pepper to taste

1 tbsp olive oil

For the Aioli

1 garlic bulb

2 tbsp mayonnaise

2 tbsp plain greek yoghurt

1 tsp dijon mustard

a squeeze of lemon juice


For the mussel: Clean the mussel and set aside.

Heat the olive oil in a pot over medium heat and sweat the fennel, onion, celery and bay leaf until soften but not brown about 8 to 10 minutes. Then add the diced tomatoes, fish stock and all the herb, simmer until the juice is reduced to half, (while waiting for the sauce to reduce - prepare the aioli)

Finally, add the mussel and cover the pot and cook until the mussel is open about 10 minutes.

For the Aioli, press or chop the garlic finely, then add all the ingredients and mix well, add salt to taste and set aside.

Serve the mussel with garlic aioli and freshly toasted bread.



Treehouse Cookery

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