Mussels With White Wine
['1 large egg yolk', '1 garlic clove, finely grated', '1 teaspoon (or more) fresh lemon juice', '1/4 cup vegetable oil', '1/4 cup extra-virgin olive oil', 'Kosher salt', '2 tablespoons olive oil', '1 medium yellow onion, chopped', 'Kosher salt, freshly ground pepper', '2 garlic cloves, finely chopped', '2 tablespoons tomato paste', '1/2 cup white wine', '4 pounds mussels, debearded, scrubbed', '2 teaspoons fresh thyme leaves', 'Sliced country-style bread', 'toasted (for serving)']
Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, 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 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.
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