| Level: | Easy |
| Yield: | 4 servings |
Ingredients
- 3 cups shrimp heads and shells
- 2 tablespoons oil
- 1/2 cup onions, medium dice
- 1 teaspoon saffron threads, chopped after measured
- 2 cups white wine
- 3 to 4 stems each, tarragon and parsley
- Water to cover
- 2 small spicy red peppers
- 3 cloves garlic, smashed
- 1/4 teaspoon cayenne
- 1/4 shrimp broth
- 1 egg yolk*
- 1/2 cup peanut oil
- 1 tablespoon olive oil
- Table salt and pepper to taste
- 1/2 cup carrots, fine julienne
- 1/2 cup slivers of fennel
- 1/2 cup long thin slices of leeks
- Remaining broth
- 4 dozen mussels, rope line, washed and beard removed
- 1/2 cup tomatoes, peeled, seeded and chopped
- 1 tablespoon each, roughly chopped, parsley, tarragon, chive, and thyme
- 2 tablespoons butter
- Grilled sour dough bread
Instructions
- Broth: In a medium sauce pan, slowly roast 3 cups of shrimp heads and shells in a small amount of oil until crisp and fragrant. Add all ingredients except water. Reduce by 1/4 and add water to cover the shells by 1-inch. Bring to a boil, reduce to a simmer for 30 minutes. Strain, chill, and reserve.
- Rouille: Combine the first 5 ingredients in a bowl of a food processor and process until foamy, slowly drizzle in the oil until thick, season. You want this thick enough to dollop.
- Mussels: Place the carrots, fennel and leeks in a medium sauce pan with the saffron broth and the mussels. Cover and steam for 2 minutes or until the mussels have opened (discard any unopened mussels.) Remove mussels and divide among 4 service bowls. Add the tomatoes to the vegetables along with the herbs. Reduce for 4 minutes. Mount in the butter and season. Top each bowl of mussels with vegetables and broth. Mound with a generous dollop of rouille and serve with grilled bread.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 802 |
| Total Fat | 50 g |
| Saturated Fat | 11 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 4 g |
| Sugar | 6 g |
| Protein | 44 g |
| Cholesterol | 345 mg |
| Sodium | 1390 mg |