KEY POINTS:
Use the freshest mussels to get the best out of this classic French dish.
Serves 4
1Tbs olive oil
1 onion, finely diced
3 cloves garlic, sliced
2 tsp saffron extract (I used Equagold, available from gourmet food stores)
1/2 cup white wine
1/2 cup cream
40 mussels in the shell, scrubbed
Freshly ground black pepper
1/4 cup parsley, finely chopped
Rouille
1 red capsicum, roasted, peeled and roughly chopped
2 cloves garlic, chopped
50g bread, soaked in hot water for 5 minutes
1 egg yolk
1 cup olive oil
1 Tbs lemon juice
Salt to taste
1. For the rouille, combine capsicum, garlic, bread and egg yolk in a food processor and process until smooth. With the motor running, add oil in a thin stream until the mixture is amalgamated. Add lemon and season.
2. In a large saucepan, heat the oil and saute the onion and garlic until soft.
3. Add the saffron, wine and cream. Add the mussels, put a lid on the pot and steam for 4-5 minutes or until open.
4. Arrange mussels in warm bowls, spoon a little of the sauce over, add pepper and parsley and serve with a bowl of rouille.