1. First, prepare rouille by putting garlic in a food processor. 2. Using a steel blade, mince finely. 3. Scrape down the sides of the processor bowl and add the eggs, salt and chili. 4. Blend well. 5. With the motor running, slowly add the olive oil in a steady stream. 6. Process for one more minute. 7. Thin, if necessary, with a little lemon juice. 8. Refrigerate after preparation. 9. Makes one cup. 10. After the rouille is made, clean the mussels by placing them in a pot of fresh water. 11. Examine each mussel, discarding any with broken shells. 12. Scrub each mussel and remove the"beard. 13. "Reserve cleaned mussels in a bowl. 14. In a large stockpot, combine the wine, garlic, ground pepper, and enough water to bring the stock up to a depth of three inches. 15. Bring the pot to a boil, cover, and then simmer for 15 minutes over low heat. 16. Remove the lid from the pot and carefully place the mussels in the pot. 17. Cover the pot and simmer over medium-high heat until the mussels just open (about five minutes). 18. Don't overcook the mussels. 19. Lift out mussels, place in a bowl, and cover to keep warm. 20. To serve, place mussels in individual soup bowls. 21. Ladle some of the stock over the mussels and then add a dollop of rouille. 22. Serve with slices of crusty bread to dip in the fragrant stock and more rouille as desired. ---------------------------------------------------------------------------
Nutrition
Ingredients
