Mussels Braised in Cider with Potato Rosti

Preparation

Using a dry hard cider to braise the mussels brings out their sweetness. The aioli is meant to be used as a dip for the mussels once they are removed from their shell. The rosti is also delicious dipped in aioli.

1. Grate the potatoes into a medium mixing bowl using the large holes of a grater. Cover the potatoes with cold water. Let sit for 5 minutes to remove excess starch and prevent over-browning.
2. Drain the potatoes. Using a clean kitchen towel, wring out the excess water thoroughly from the potatoes. Divide in four.
3. Heat ¼ cup/60 ml vegetable oil in the HexClad 12"/30 cm Hybrid Fry Pan over medium heat. Place each pile of potatoes carefully in the pan. Use a spatula to flatten and shape them.
4. Turn the heat down to medium low and fry the potatoes, flipping them as needed until they are golden brown, about 20 minutes. Drain on paper towels and season with salt and pepper to taste.
5. Meanwhile, whisk egg yolks in a small mixing bowl until smooth. While whisking, slowly drizzle in the remaining vegetable oil until fully combined. (See note at bottom.) Repeat slowly adding ½ cup/120 ml olive oil, while whisking until combined. The mixture should thicken and appear smooth and glossy.
6. Whisk lemon juice and garlic into the aioli. Season with salt. Divide into 4 small side bowls, for dipping. Sprinkle with paprika.
7. In a HexClad 5.5QT Hybrid Deep Sauté Pan, heat 2 Tbsp/30 ml olive oil over medium heat. Add the shallot and cook, stirring occasionally until translucent, about 3 minutes. Add the paprika and cider and turn the heat to medium high.
8. Add the mussels, stir and cook covered until all the mussels are open, about 5 minutes. Discard any mussels that have not opened. Divide the mussels and the broth between 4 deep bowls, and garnish with parsley leaves. Serve immediately with the rosti and aioli.

NOTE To free up your hands while whisking and drizzling in the oil for the aioli, place a damp kitchen towel around the bowl. As you eat, keep a large empty bowl on the table to collect all the empty mussels shells.