Provençal mussels with rouille
SERVES 4 PREP AND COOK TIME 30 MINUTES
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.
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