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Recipe : *** Steamed Mussels With Rouille Sauce

Steamed Mussels With Rouille Sauce
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Course:
Appetizer

Practical information

  • Prep time
    40 min
  • Cooking
    20 min
  • Ready in
    1 h
  • Difficulty
    Very easy
  • Price
    Very friendly budget
  • Rate:
             
 
This one requires a little extra time and effort, but it's well worth it.
 

Categories

Budget:
friendly
Difficulty:
easy recipe
Category:
Fish and Seafood
Tags:
mussels, Rouille Sauce, sauce, Steamed

Recipe's Ingredients

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  • 6 cloves fresh garlic
  • fresh ground pepper
  • 1 egg
  • 1 egg yolk
  • 1 bottle dry white wine
  • ¼ teaspoons salt
  • ½ to 1 teaspoon ground red chili pepper
  • 900 g raw mussels
  • 1 l to1500 water
  • 250 ml extra virgin olive oil

  • Recipe preparation steps

  • 1
    First, prepare the "rouille" by putting garlic in a food processor.
  • 2
    Using a steel blade, mince finely.
  • 3
    Scrape down the sides of the processor bowl and add the eggs, salt and chili.
  • 4
    Blend well.
  • 5
    With the motor running, slowly add the olive oil in a steady stream.
  • 6
    Process for one more minute.
  • 7
    Thin, if necessary, with a little lemon juice.
  • 8
    Refrigerate after preparation. Makes one cup.
  • 9
    After the rouille is made, clean the mussels by placing them in a pot of fresh water. Examine each mussel, discarding any with broken shells.
  • 10
    Scrub each mussel and remove the"beard". Reserve cleaned mussels in a bowl.
  • 11
    In a large stockpot, combine the wine, garlic, ground pepper, and enough water to bring the stock up to a depth of three inches.
  • 12
    Bring the pot to a boil, cover, and then simmer for 15 minutes over low heat.
  • 13
    Remove the lid from the pot and carefully place the mussels in the pot.
  • 14
    Cover the pot and simmer over medium-high heat until the mussels just open (about five minutes). Don't overcook the mussels.
  • 15
    Lift out mussels, place in a bowl, and cover to keep warm.
  • 16
    To serve, place mussels in individual soup bowls. Ladle some of the stock over the mussels and then add a dollop of rouille. Serve with slices of crusty bread to dip in the fragrant stock and more rouille as desired.
  • Ready !



 

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