Provençal mus­sels with rouille

Australian Women’s Weekly NZ - - CONTENTS -


2 ta­ble­spoons ex­tra vir­gin olive oil 1 medium (150g) onion, chopped finely 2 cloves gar­lic, chopped finely

3 large (660g) ripe toma­toes, chopped 2 sticks (200g) trimmed cel­ery, sliced 1 small (200g) fen­nel bulb, sliced thinly 1 ta­ble­spoon finely chopped fresh flat-leaf pars­ley

1 bay leaf

1 cup (250ml) white wine

2kg pot-ready mus­sels, drained

½ cup loosely packed fresh oregano leaves warm crusty bread, to serve


1 thick slice (60g) sour­dough bread, crust re­moved

1 pinch saf­fron threads

¼ cup (60ml) wa­ter ⅔ cup (170g) roasted red cap­sicum ¼ tea­spoon smoked pa­prika 2 cloves gar­lic, peeled

½ cup (125ml) ex­tra vir­gin olive oil

1 ROUILLE: Tear the bread into pieces; place in a medium heat­proof bowl. Bring saf­fron and the wa­ter to the boil in a small saucepan; sim­mer for 1 minute. Pour hot saf­fron wa­ter over bread. Trans­fer bread to a food pro­ces­sor with the cap­sicum, pa­prika and gar­lic. Process to a smooth paste. With mo­tor op­er­at­ing, grad­u­ally add the oil in a thin stream; blend un­til the mix­ture thick­ens. Sea­son to taste.

2 Heat the oil in a large saucepan; cook onion and gar­lic, stir­ring oc­ca­sion­ally, over a low heat for 10 min­utes or un­til onion is soft and golden. Add tomato, cel­ery, fen­nel, pars­ley and bay leaf; sim­mer, cov­ered, for 10 min­utes or un­til veg­eta­bles are ten­der.

3 Add the wine to the pan; bring to the boil. Tip in the mus­sels. Cook, cov­ered, for 2-3 min­utes, shak­ing the pan once or twice, or un­til mus­sels open. Sea­son to taste. If mus­sels don’t open dur­ing cook­ing, prise them open. Dis­card bay leaf.

4 Di­vide the mus­sels be­tween four large bowls; sprin­kle with oregano. Serve with the Rouille and bread.

Not suit­able to freeze or mi­crowave.

Provençal mus­sels with rouille For more great recipes search seafood on TOLOVE.CO.NZ

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