Yield: Yields about 1 cup.
This sauce is tailor-made for grilled mussels, but it’s good with other shellfish, too. Omit the olives if you want a more delicate flavor.
Make Ahead Tips
The aïoli will keep for 1 week in the refrigerator.
This recipe contains a raw egg yolk; if that’s a concern, use a pasteurized egg instead.
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Missed it. The last sentence in the last paragraph.
The ingredient 1/4 cup pitted and finely chopped Niçoise olives is listed but nowhere is it mentioned in the preparation section.
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