Mussels with tomato and chilli and garlic-rubbed toasts

Name: Stephanie Alexander's mussels with tomato and chilli recipe
Yield: 4
Ingredients: 2kg mussels; 4 x 1.5cm thick slices sourdough or other substantial bread; Extra virgin olive oil; 1 garlic clove; 1 onion, sliced; 1/2 tsp chilli flakes; 200ml dry white wine; 1/4 cup (60ml) tomato passata or 3 tomatoes, grated; 1/4 cup coarsely chopped flat-leaf parsley; 2 tbs Rouille (see recipe below); 2 roasted red peppers (capsicums), skins and seeds removed; 2 long red chillies, seeds removed; 2 large potatoes, peeled and cut into bite-sized pieces; 4 garlic cloves, peeled; Pinch of saffron threads; Fish broth or water; 150ml extra virgin olive oil; Sea salt

Rate now

Muscles with tomato and chilli and rubbed toasts

Jump to recipe

by delicious. team

delicious. team

Oct 28, 2021

You need a deep wide pot with a lid to cook the mussels. I use a wok with a lid. I then scoop the opened mussels, and their strained juices, into a deep warm bowl to present at the table. This is an extract from Home by Stephanie Alexander.

2kg mussels
4 x 1.5cm thick slices sourdough or other substantial bread
Extra virgin olive oil
1 garlic clove
1 onion, sliced
1/2 tsp chilli flakes
200ml dry white wine
1/4 cup (60ml) tomato passata or 3 tomatoes, grated
1/4 cup coarsely chopped flat-leaf parsley
2 tbs Rouille (see recipe below)

Rouille

2 roasted red peppers (capsicums), skins and seeds removed
2 long red chillies, seeds removed
2 large potatoes, peeled and cut into bite-sized pieces
4 garlic cloves, peeled
Pinch of saffron threads
Fish broth or water
150ml extra virgin olive oil
Sea salt

Method

1.

Gently tip the mussels into a sink or large bowl of cold water. Discard any mussels with broken shells. Have a bowl nearby for the cleaned mussels. Scrub mussels lightly, and pull out each beard that protrudes from the shell with a sharp downward tug.
2.

Give the mussels a final rinse to remove any sand or scraps of shell. Transfer to the bowl until you are ready to cook. They only take 5 minutes from pan to plate so everything else needs to be ready.
3.

Preheat the oven to 120°C (100°C fan-forced) with serving bowls and an extra-large bowl for the mussels in it.
4.

Heat a chargrill pan. Brush bread lightly with olive oil on both sides and toast on the hot pan. Give one side a swipe with a cut clove of garlic. Transfer to a plate to keep warm in the oven.
5.

Gently transfer the mussels to a wide pan or wok with the onion and chilli. Pour in the wine, cover with the lid and place over high heat. In about 4 minutes there will be a gush of steam that indicates that the mussels have opened.
6.

To make the rouille, put the roasted pepper, chillies, potato, garlic and saffron into a small saucepan and ladle in enough fish broth to cover barely. Simmer gently until the potato is quite tender. Scoop all the solids into a food processor or blender and combine to make a thick paste, adding a little of the cooking liquid.
7.

Gradually add the olive oil with the motor running and blend until the rouille is the consistency of mayonnaise. Taste for salt.
8.

Quickly scoop the opened mussels into the warm large bowl. Strain cooking juices through a fine sieve into a jug, keeping back the final few spoonfuls that may have a few grains of sand. Rinse the pan or wok, return it to the heat and toss in the strained juices and the tomato, parsley and rouille. Return to a boil, then pour over the opened mussels.
9.

Take the bowl of mussels to the table, and enjoy the reception you get. It is more fun to allow everyone to serve themselves. A ladle is a good idea to scoop up some of the juice. Offer toast alongside, spread with extra rouille. And provide napkins – fingers are a must here.