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Ingredients
  • subheading: Lemon aioli:
  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 teaspoon (or more) fresh lemon juice
  • ¼ cup vegetable oil
  • ¼ cup extra-virgin olive oil
  • Kosher salt
  • subheading: Mussels:
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 2 tablespoons tomato paste
  • ½ cup white wine
  • 4 pounds mussels, debearded, scrubbed
  • 2 teaspoons fresh thyme leaves
  • Sliced country-style bread, toasted (for serving)
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