Leisure Resort

January Newsletter

Make It This Weekend!

on December 31, 2012

Bouillabaisse with Rouille and Garlic Toasts
This pot of Provençal mussels is bathed in a bouillabaisse-style broth with saffron, tomato, and herbs. Make the broth hours ahead. Steam the mussels just before guests sit down, and serve with buttery toasted French bread rubbed with garlic.
8 Servings

Ingredients

Bouillabaisse Broth
2 TBS olive oil
2 med onions, finely chopped
1 tsp kosher salt, plus more
Freshly ground black pepper
2 leeks, white and pale green parts only, finely sliced (about 2 cups)
1 large red tomato, peeled, seeded & diced
12 spings thyme, tied in a bundle
6 garlic cloves, sliced
2 bay leaves
1/2 tsp crumbled saffron threads
1 cup dry white wine
8 cups fish stock or low-sodium chicken broth

Rouille
1 large jarred roasted red bell pepper, peeled & coarsely chopped
1 cup (packed) crustless 1/2 inch cubed soft white bread
1 large egg yolk
1 large clove garlic, sliced
1/8 tsp cayenne (more if heat desired)
1/2 TBS olive oil
1 TBS fresh lemon juice
Kosher salt & freshly ground black pepper

Assembly
2 TBS oilve oil
2 garlic cloves, minced
1/2 tsp crushed red pepper
6 lbs mussels, scrubbed & debearded
1 TBS Pernod or anise-flavored liqueur
3 TBS coarsley chopped flat leaf parsley
Garlic toast

Directions for Bouillabaisse Broth
Heat oil in a large heavy pot over med-high heat. Add onions & season with salt & pepper; cook until soft and light golden brown, about 10 min. Add leeks and next 5 ingredients and 1 tsp of salt, cook for 5 min. Add wine and cook until reduced by half, about 2 min. Add stock and bring to a boil. Reduce heat and simmer gently for 15 min. Season broth to taste with salt & pepper. Remove from heat and discard thyme sprigs and bay leaf. Can be made 1 day ahead and chilled.
Directions for Rouille
Puree first 4 ingredients and 1/8 tsp canyenne in a food processor until a thick paste forms. With motor running, slowly drizzle in oil until a thick mayonnaise-like emulsion forms. Transfer to medium bowl. Whick in 1 TBS lemon juice; season with salt & pepper and more cayenne and lemon juice if desired. Cover and chill for at least 1 hour. Can be made up to 3 hours ahead.
Assembly
If chilled, rewarm broth, cover and set aside. Place oil in a pot large enough to hold all mussels; heat over med-high heat. Add garlic and red pepper, stirring constantly, until sizzling but not brown, 10-15 seconds. Add mussels and turn heat to high, stir till evenly coated. Add Pernod; cover pot. Steam mussels, stirring a few times till they open, 7-10 min. Discard any mussels that do not open. Stir in parsley and broth. Ladle mussels and broth into bowls and serve with rouille and garlic toast.

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