Mussel salad with rouille
Photo by Babiche Martens
|1 tsp||Dijon mustard|
|1||Red capsicum, (roasted, peeled, deseeded and chopped)|
|2 cloves||Garlic, crushed|
|2 Tbsp||Lemon juice|
|1 pinch||Saffron threads|
|1 cup||Olive oil, (light)|
|1 to taste||Salt|
|1 cup||White wine|
|1 sprig||Fresh thyme|
|4||Red capsicums, orange or yellow|
|2 Tbsp||Olive oil, (plus extra)|
|1||Salt & freshly ground pepper, (to season)|
|1 loaf||Sourdough bread|
|1 to serve||Salad greens|
- To make the rouille, put the yolks, mustard, capsicum and garlic in the bowl of a food processor, whiz to combine.
- Put the lemon juice in a small saucepan, heat, add the saffron and let infuse for 5 minutes, then cool.
- Add the lemon to the food processor, then with the motor running, very slowly pour in the oil.
- The mixture should be a thick paste. Season and add more lemon juice if necessary. The rouille will keep for refrigerated for 5 days.
- Preheat the oven to 200C. Scrub and debeard the mussels, tip into a large pan or wok, pour over the wine and add the bay and thyme.
- Put on the lid, turn the heat up high and cook for 4-5 minutes or until the shells have opened. Remove, cool then remove from the shells and cut in half.
- Slice the capsicums, deseed and place in a baking dish, drizzle with oil and lemon then season and cook for 20 minutes or until soft and slightly charred around the edges.
- Keep all the cooking juices to add to the salad.
- Slice the baguette and roughly tear into bite sized pieces, toss in olive oil and salt then tip onto an oven tray and toast for 10-15 minutes, turning often, until golden.
- Finely slice the red onion and in a large bowl, add to the mussels, peppers, croutons and greens [if using]. Plate and serve with a bowl of the rouille and extra lemons.