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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