A bowl of mussels soaked in a broth of saffron, tomato and fresh herbs.
Ingredients:
Bouillabaisse Broth
- 2 tbsp. – extra virgin olive oil
- 2 ea. – medium white onions, diced
- Salt and pepper to taste
- 2 cups – finely diced leeks
- 1 cup – diced and peeled tomatoes
- 10 fresh parsley sprigs, tied together for easy removal later
- 6 ea. – large garlic cloves, thinly sliced
- 2 ea. – bay leaves
- 1/2 tsp. – crumbled saffron
- 1 cup – dry white wine
- ½ gal. – fish stock
Rouille
- 1ea. – large roasted red pepper, skinned, and loosely chopped
- 1 cup – (packed) ½ cubes of soft white bread (no crust)
- 1 ea. – large egg yolk
- 1 ea. – large garlic clove, sliced
- 1/8 tsp. – cayenne pepper
- ½ tbsp. – extra virgin olive oil
- 1 tbsp. – fresh squeezed lemon juice
- Salt and freshly ground pepper to taste
Assembly
- 2 tbsp. – extra virgin olive oil
- 2 ea. – large garlic cloves, finely diced
- ½ tsp. – crushed red pepper flakes
- 6 lbs. – live mussels, scrubbed clean.
- 1 tbsp. – Pernod (an anise-flavored liquor)
- 3 tbsp. – loosely chopped flat-leaf parsley
- Garlic bread
Directions:
Bouillabaisse Broth
- Begin by heating oil in a large pot over medium heat.
- Add onion, and season with salt and pepper.
- While stirring occasionally, continue to cook the onion until soft and golden brown (approx. 10 min).
- Add leeks, tomato, thyme, garlic, bay leaves and saffron with 1 tsp. salt and sauté for 5 minutes.
- Add wine and continue to cook for 2-3 minutes until reduced in half.
- Add stock and bring to a boil and let simmer for 15 minutes.
- Season broth to taste with salt and pepper.
- Remove from heat and remove thyme sprigs and bay leaves.
- Broth can be made ahead of time. Just chill and keep refrigerated.
Rouille
- Puree red pepper, bread, garlic, egg yolk, and 1/8 tsp. of cayenne pepper in a food processor until a paste forms. Take time to scape sides of bowl so ensure all ingredients are evenly combined.
- On low speed, gently pour oil into mixture until the paste turns to the consistency of mayonnaise.
- Transfer to a bowl and add 1 tbsp. lemon juice
- Season to taste with salt, pepper, and more cayenne, if desired.
- Allow the flavors to combine by chilling for at least one hour.
- This can also be made up to three hours ahead of time. Keep chilled.
Assembly
- Begin by reheating bouillabaisse broth
- While reheating, place oil in another pot, large enough to hold all the mussels.
- Over medium-high high heat oil and add garlic and red pepper flakes and stir until ingredients begin to cook, being careful to not brown ingredients.
- Add mussels, increase heat to high, and mix until mussels are coated in oil.
- Add Pernod, and cover. Allow mussels to steam for 7-10 minutes, or until all shells are open.
- Stir in parsley and bouillabaisse broth.
- To serve: fill bowls with mussels and broth, and serve with rouille and garlic bread.