Fennel Mussels with Piquillo Rouille Recipe

Name: Fennel Mussels with Piquillo Rouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 2 tablespoons fish stock or bottled clam broth; Large pinch of saffron threads; One 1/4-inch-thick slice of peasant bread, crust removed; 1 large egg yolk; 1 jarred piquillo pepper, chopped; 2 garlic cloves, chopped; 2 teaspoons fresh lemon juice; 1/2 cup extra-virgin olive oil; Cayenne pepper; Salt; 2 tablespoons extra-virgin olive oil; 2 heads of fennel, cored and diced, plus 1/4 cup chopped fronds; 1 medium onion, diced; 4 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 1/2 cup Pernod or absinthe; 1 1/4 cups fish stock or bottled clam broth; 4 pounds mussels, scrubbed and debearded; 1 tablespoon unsalted butter; 1/2 cup chopped parsley; Salt

Servings: persons

1/4 cup plus 2 tablespoons fish stock or bottled clam broth
Large pinch of saffron threads
One 1/4-inch-thick slice of peasant bread, crust removed
1 large egg yolk
1 jarred piquillo pepper, chopped
2 garlic cloves, chopped
2 teaspoons fresh lemon juice
1/2 cup extra-virgin olive oil
Cayenne pepper
Salt
2 tablespoons extra-virgin olive oil
2 heads of fennel, cored and diced, plus 1/4 cup chopped fronds
1 medium onion, diced
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
1/2 cup Pernod or absinthe
1 1/4 cups fish stock or bottled clam broth
4 pounds mussels, scrubbed and debearded
1 tablespoon unsalted butter
1/2 cup chopped parsley
Salt

1
Prepare the Mussels In a microwave*#150;safe bowl, heat 2 tablespoons of the fish stock at high power.
2
Crumble in the saffron and let cool.
3
In a large bowl, soften the bread in the remaining 1/4 cup of fish stock.
4
Prepare the Mussels In a food processor, puree the soaked bread, egg yolk, piquillo, garlic and lemon juice until smooth.
5
With the machine on, slowly pour in 1/4 cup of the oil and the saffron fish stock.
6
Slowly pour in the remaining 1/4 cup of oil.
7
Season with cayenne and salt.
8
Prepare the Mussels In a large pot, heat the oil.
9
Add the diced fennel, onion and garlic and cook over moderately high heat, stirring, until softened, 7 minutes.
10
Add the red pepper and cook for 30 seconds.
11
Add the Pernod and boil over high heat for 2 minutes.
12
Add the fish stock and bring to a boil.
13
Add the mussels, cover and cook, shaking the pot, until they open, 5 minutes.
14
Pile the mussels in a bowl; discard any that don't open.
15
Stir the butter into the broth, add the fennel fronds and parsley; season with salt.
16
Pour the broth over the mussels and serve with the rouille.

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/4 cup plus 2 tablespoons fish stock or bottled clam broth, Large pinch of saffron threads, One 1/4-inch-thick slice of peasant bread, crust removed, 1 large egg yolk, and more.

Yes, Fennel Mussels with Piquillo Rouille falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fennel Mussels with Piquillo Rouille

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