KEY POINTS:
Serves 4
Rouille
2 egg yolks
1 tsp Dijon mustard
1 small red capsicum, roasted, peeled, deseeded and chopped
2 cloves garlic, crushed
Juice of 1 lemon or 2 Tbs
Pinch of saffron threads
1 cup light olive oil
Salt to taste
20 mussels
1 cup white wine
2 bay leaves
1 sprig thyme
4 red, orange or yellow capsicums
2 Tbs olive oil, plus extra
Juice of 1 lemon
Salt and freshly ground black pepper
1 small sourdough baguette
1 red onion
Salad greens and basil (optional)
1 To make the rouille, put the yolks, mustard, capsicum and garlic in the bowl of a food processor, whiz to combine. Put the lemon juice in a small saucepan, heat, add the saffron and let infuse for 5 minutes then cool.
2 Add the lemon to the food processor then with the motor running, very slowly pour in the oil. The mixture should be a thick paste. Season and add more lemon juice if necessary. The rouille will keep for refrigerated for 5 days.
3 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. 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.
4 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. Keep all the cooking juices to add to the salad.
5 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.
6 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.