Cook This Ep 7: Mussels in Spicy Tomato Sauce with Rouille

Serve 4

- 2 tablesp Olive Oil
- 6 cloves garlic, chopped
- 1 med red chilli, sliced
- 1 can crushed tomatoes
- 1 cup white wine
- 1 kg Black Mussels, de-bearded
- 20 basil leaves, roughly torn
- sea salt & cracked black pepper

Method:

Heat the oil in a wok until almost smoking; add the garlic and chilli, sauté for a minute.
Add in the tomatoes and white wine, reduce heat and simmer for 3-4 minutes.
Place the mussels into the tomato sauce; cover and cook for 2 minutes or till mussels are open.
Season with salt and pepper, sprinkle with the basil leaves.
Serve with crusty bread and rouille.
Rouille - a red, mayonnaise-like sauce which is a specialty of Provence, France.
Keep covered in the fridge for 3-4 days.

To make the rouille:

- 1 roasted red capsicum
- 1 potato, peeled, boiled, diced
- 2 garlic cloves, chopped
- 1 egg yolk
- ½ cup olive oil

Place the capsicum, potato, garlic and egg yolk in a food processor and season with salt and pepper. Process to combine, then add the oil in a thin steady stream until a smooth emulsion.

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© Mixed Mediums 2011
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Howto & Style

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