Mussel salad with rouille

Babiche Martens

Rouille

1 tsp	Dijon mustard
2	Eggs, yolks
1	Red capsicum, (roasted, peeled, deseeded and chopped)
2 cloves	Garlic, crushed
2 Tbsp	Lemon juice
1 pinch	Saffron threads
1 cup	Olive oil, (light)
1 to taste	Salt
20	Mussels (Main)
1 cup	White wine
2	Bay leaves
1 sprig	Fresh thyme
4	Red capsicums, orange or yellow
2 Tbsp	Olive oil, (plus extra)
1	Lemon, juice
1	Salt & freshly ground pepper, (to season)
1 loaf	Sourdough bread
1	Red onion
1 to serve	Salad greens

Directions

1. To make the rouille, put the yolks, mustard, capsicum and garlic in the bowl of a food processor, whiz to combine.
2. Put the lemon juice in a small saucepan, heat, add the saffron and let infuse for 5 minutes, then cool.
3. Add the lemon to the food processor, then with the motor running, very slowly pour in the oil.
4. The mixture should be a thick paste. Season and add more lemon juice if necessary. The rouille will keep for refrigerated for 5 days.
5. Preheat the oven to 200C. Scrub and debeard the mussels, tip into a large pan or wok, pour over the wine and add the bay and thyme.
6. Put on the lid, turn the heat up high and cook for 4-5 minutes or until the shells have opened. Remove, cool then remove from the shells and cut in half.
7. Slice the capsicums, deseed and place in a baking dish, drizzle with oil and lemon then season and cook for 20 minutes or until soft and slightly charred around the edges.
8. Keep all the cooking juices to add to the salad.
9. Slice the baguette and roughly tear into bite sized pieces, toss in olive oil and salt then tip onto an oven tray and toast for 10-15 minutes, turning often, until golden.
10. Finely slice the red onion and in a large bowl, add to the mussels, peppers, croutons and greens [if using]. Plate and serve with a bowl of the rouille and extra lemons.