Mussels with White Wine

Lemon Aioli:
1 large egg yolk
1 garlic clove, finely grated
1 tsp. fresh lemon juice
¼ cup vegetable oil
¼ cup extra virgin olive oil
kosher salt

2 Tbsp. olive oil
1 medium yellow onion, chopped
kosher salt, freshly ground pepper
2 garlic cloves, finely chopped
2 Tbsp tomato paste
½ cup white wine
4 lbs mussels. Debearded, scrubbed
2 tsp fresh thyme
Sliced country-style bread, toasted (for serving)

Aioli:  Whisk egg yolk, garlic, and lemon
juice in a medium bowl. Whisking constantly, drizzle in vegetable oil in a slow
steady stream, whisk until aioli is emulsified. Season with salt and more lemon
juice if desired. Cover, chill. Aioli can be made 1 day ahead.

Mussels:  Heat oil in a large pot over
medium heat. Add onion, season with salt and pepper, and cook, stirring often,
until softened, about 5 minutes. Add garlic and cook until fragrant, about 1
minute. Add tomato paste and cook, stirring until it begins to darken, about 2
minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is
slightly reduced, about 1 minute.

Add mussels and ½ cup water to pot, cover, and reduce to medium heat . Cook,
stirring occasionally, until mussels open. (discard any that do not open) about
10-12 minutes. Ladle mussels and broth into shallow bowls and top with thyme;
serve with bread and lemon aioli.