Mussels with Pale Ale and Spicy Aïoli
Ingredients
- ¼ cups mayonnaise
- 5 tbsp. fresh lemon juice, divided
- 2 tsp. kosher salt, divided
- 1 tsp. cayenne pepper
- 1 tsp. Spanish paprika (pimentón)
- ½ tsp. freshly ground black pepper
- 2 tbsp. olive oil
- 2 shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 cup pale ale
- 1½ tbsp. Dijon mustard
- 2 lb. mussels, scrubbed and debearded
- ½ cups finely chopped parsley
- ½ cups tarragon leaves
- Grilled or crusty bread
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