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Recipe Detail Page
Le Grand Aïoli
Summer 2002
Translated as the “big aïoli,” this platter is served as a main course and is more elaborate that the appetizer-sized Petit Aïoli. Add other vegetables or ham if desired.
Serves 8
1 1/2 lbs (750 g) large shrimp
1 lb (500 g) scallops
2 tbsp (25 mL) olive oil
Salt and freshly ground pepper
2 lbs (1 kg) mussels
12 oz (375 g) green beans
2 bunches baby carrots
1 cauliflower, cut into florets
1 lb (500 g) small new potatoes
8 hard boiled eggs
2 bunches green onions
Aioli
3 egg yolks
1 tbsp (15 mL) finely chopped garlic
1 1/2 cups (375 mL) olive oil
1 tbsp (15 mL) lemon juice or to taste
Salt and freshly ground pepper
1. Brush shrimp and scallops with olive oil. Season with salt and pepper.
2. Preheat grill. Grill shrimp and scallops about 2 minutes per side or until just cooked. Remove and cool. Add mussels, close cover and remove mussels as shells open. Reserve.
3. Bring a large pot of salted water to boil. Add green beans and cook for 3 minutes or until crisp tender. Remove with slotted spoon and refresh with cold water. Reserve.
4. Add carrots and cook until crisp-tender. Remove and refresh with cold water. Continue by cooking cauliflower and finally finish with potatoes. Keep everything refrigerated until one hour before serving.
5. In a food processor or blender, add egg yolks and garlic. Process until combined. With machine running, slowly pour oil through feeder tube. The aïoli, should be quite thick. Add lemon juice, and season with salt and pepper.
6. Pile aïoli into serving dish, place on platter. Surround with seafood, cooked vegetables, hard boiled eggs and green onions. Alternatively, give each person an individual bowl of dipping sauce.
Serves 8
