Prep 5 mins
Cook 50 mins
This one requires a little extra time and effort, but it's well worth it.
- 2 lbs raw mussels
- 1 bottle dry white wine
- 4 -6 cups water
- 3 cloves fresh garlic
- fresh ground pepper
- 3 cloves garlic
- 1 egg
- 1 egg yolk
- 1⁄8 teaspoon salt
- 1⁄2-1 teaspoon ground red chili pepper
- 1 cup extra virgin olive oil
- First, prepare rouille by putting garlic in a food processor.
- Using a steel blade, mince finely.
- Scrape down the sides of the processor bowl and add the eggs, salt and chili.
- Blend well.
- With the motor running, slowly add the olive oil in a steady stream.
- Process for one more minute.
- Thin, if necessary, with a little lemon juice.
- Refrigerate after preparation.
- Makes one cup.
- 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.
- Scrub each mussel and remove the"beard.
- "Reserve cleaned mussels in a bowl.
- In a large stockpot, combine the wine, garlic, ground pepper, and enough water to bring the stock up to a depth of three inches.
- Bring the pot to a boil, cover, and then simmer for 15 minutes over low heat.
- Remove the lid from the pot and carefully place the mussels in the pot.
- Cover the pot and simmer over medium-high heat until the mussels just open (about five minutes).
- Don't overcook the mussels.
- Lift out mussels, place in a bowl, and cover to keep warm.
- 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.