Mussels in a Tomato Broth with Rouille

One of my favourite seafood meals. Easy to prepare, light and delicious. Purchase clean mussels, there is a lot of waste so buy lots, they are relatively inexpensive. I usually allow five hundred grams per person. The rouille is also quickly made by using commercial mayonnaise, garlic and some hot smoked paprika. The broth and roiulle can be made in advance and stored in the refrigerator.

Tomato Broth

1 onion, finely diced

2 cloves garlic, crushed

1 large can diced tomatoes

1 red capsicum, small dice

1 pinch saffron

1/2 - 1 teaspoon chilli flakes

1/2 cup white wine

1 cup water.

Salt and black pepper

Use a large wide pan that will take the mussels in a single layer if possible. Soften the onion in a little oil, add garlic and cook for another minute. Add tomatoes, capsicum, saffron, chilli flakes, white wine, water and a generous grind of black pepper. Simmer for 10 minutes.

To Cook Mussels

Place cleaned mussels into hot broth, bring to boil and then turn heat down.. Cover with a lid and simmer for a couple of minutes. Turn off heat and let the mussels steam for a few minutes. They should open up, however, some may not. Some prefer to discard unopened mussels but I am not bothered about this and open them. 

Rouille Toast

Crusty bread, sliced and toasted

1/4 cup good quality egg mayonnaise

1 clove garlic, crushed

2 or more teaspoons hot smoked paprika

Combine the mayonnaise, garlic and paprika, mix well. Adjust flavour to taste, add more paprika or garlic as desired. 

Spread roiled mixture ont toasted bread.

To Serve

Ladle mussels into a bowl , pour over some of the broth. Top with chopped parsley and a slice of Rouille toast.