Bouillabaisse of Mussels with Aioli
Wednesday, 4th July 2012
A French classic with a simple twist which makes it much easier, the garlic is essential. (A Clos de Muriers Recipe)
Ingredients
(serves 6-8 as starter, 4 as a main course)
- 2 tablespoons Olive Oil
- 2 Med Onions
- 2 heads Fennel
- 1kg Ripe Vine Tomatoes (blanched and skinned)
- 2 glasses white wine.
- 1 kg Mussels
- 5 cloves Garlic
- 3 Egg Yolks
- 225g (8oz.) Butter
- Juice half Lemon.
Method
Mix the mustard, vinegar, crushed garlic and rosemary into a paste. Reserve 1 tablespoon for the sauce. Use the rest to coat both sides of the cutlets. Let them rest in this for at least an hour before cooking.
Chop the scallions and onion finely. Sweat these in the butter in a covered pot on a low heat for about 10 to 15 minutes. Add the crème fraiche to the pot and the reserved tablespoon of mustard mix. Bring it back to a low simmer and keep warm..
Set your grill to it's highest and when it is glowing put the cutlets under it. Grill on both sides until the cutlets brown and the fat is crisp. (These taste even better if cooked on a barbecue.) At this stage they should be crisp on the outside and pink in the middle. If you prefer them better done lower the heat of the grill and continue cooking for a further 5 to 10 minuts Serve three cutlets to each person with some of the scallions sauce on the side. Serve with new potatoes.
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