Mussels & Mashers 'In The Shell' With Roasted Garlic Aioli

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The mussels:

1 piece thick-sliced smoked bacon

5 cloves garlic, peeled and crushed

1 pound Prince Edward Island mussels or other "bite size" mussels, rinsed clean with any beards removed (see note)

1/2 cup dry, unoaked or lightly oaked white wine like Sauvignon Blanc The aioli: 4-5 medium garlic cloves, unpeeled 1 small thyme sprig Extra-virgin olive oil 2 tablespoons water

1/4 cup prepared mayonnaise

1/2 teaspoon reduced mussel cooking liquid (see recipe) The potatoes:

1/4 pound russet potatoes 1-2 tablespoons melted unsalted butter, or to taste 2 teaspoons reduced mussel cooking liquid (see recipe) Kosher salt and pepper Small chervil sprigs or parsley leaves (optional garnish)

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