White Wine Mussels with Piquillo Rouille Slathered Bread
Prep Time: 15mins
Cook Time: 15mins
Total Time: 30mins
These quick and easy mussels are flavored with butter and white wine, and served with delicious rouille-slathered toast.
1lbmusselssoaked, cleaned and debearded
1/2tspred pepper flakes
1cupwhite wine(sauvignon blanc recommended)
For the rouille:
1jarred piquillo pepper
1cloveof garlicroughly chopped
small pinch saffronabout 5 threads
crusty breadfor serving
Heat up the butter and olive oil in a large saucepan (with a lid) over medium high heat. Add the garlic and red pepper flakes, then add the mussels. Toss around in the garlic butter for 2 minutes, then add the wine. Cover the pan with a lid and cook for 5-8 minutes, until the mussels open. If any of them refuse to open, throw them out, since this means they were dead before cooking. Place the mussels in a bowl along with the broth and sprinkle on the chives.
To make the rouille: Place the toast and clam juice in a small bowl for a minute or two, until the toast becomes soggy. Place this in a blender along with the piquillo pepper, garlic, olive oil, egg yolk, saffron, and lemon juice. Blend until smooth and creamy. Slather onto bread or stir into the mussel broth. Enjoy!