Moules mariniere

Moules mariniere is the French name for mussels cooked with white wine, onions and herbs — these aromatics seep into the mussels as they steam open. Serve with a fingerbowl of warm water and a slice of lemon.

Ingredients

14	Mussels, or 6-7 per person
1 Tbsp	Butter
1	Shallot, sliced
2	Garlic cloves, crushed
50 ml	Dry white wine
½	Lemons, juiced
1 handful	Parsley, chopped

Rouille

1	Red capsicum, small
1	Red chilli, medium heat, deseeded
1	Garlic clove
6 Tbsp	Olive oil
2 Tbsp	Bread, crusts removed, crumbled
1 pinch	Cayenne pepper, optional

Directions

1. Scrub and de-beard the mussels.
2. Melt the butter in a pot with a lid. It should be large enough to hold all the mussels. Add the shallot and garlic and cook slowly until soft.
3. Increase the heat and add in the cleaned mussels, white wine and lemon juice. Cover the pot with the lid and steam until opened.
4. Take mussels out of the liquor and place on a warmed soup plate.
5. Reduce mussel broth for 3-4 minutes, pour over mussels and garnish with parsley and freshly ground black pepper.
6. Serve with fresh crusty bread and rouille (see below) on the side.

Rouille

1. Heat the oven to 180C.
2. Place the capsicum on a baking sheet and roast in the oven for about 20-30minutes or until soft. You can also blacken them on a gas hob.
3. Remove the capsicum from the oven and place in a plastic bag to steam.
4. When cool, rub off the blackened skin with a paper towel.
5. Make a small incision in tip of the capsicum. Let the juice inside drip out into a bowl.
6. Cut capsicum in half. Remove and discard the seeds and white membrane. Roughly chop.
7. In a blender or food processor, blend the chilli, garlic, capsicum and capsicum juice until smooth.
8. With motor running, drizzle in the oil. Add the breadcrumbs and blend until smooth.
9. Season with salt and freshly ground black pepper.