Mussels with Rouille and Garlic Toast

Steamed mussels in white wine and tomato broth, finished with parsley and a bold saffron rouille, served with garlicky grilled sourdough.

Ingredients

• 2 kg mussels
• 4 slices sourdough or other substantial bread (about 1.5 cm thick)
• Extra virgin olive oil (for grilling bread + 150 ml for rouille)
• 5 garlic cloves (1 clove for toast + 4 cloves for rouille), peeled as needed
• 1 onion, sliced
• 1/2 tsp chilli flakes
• 200 ml dry white wine
• 1/4 cup (60 ml) tomato passata *or* 3 tomatoes, grated
• 1/4 cup coarsely chopped flat-leaf parsley
• 2 tbsp rouille (plus more for serving, optional)
• 2 roasted red peppers (capsicums), skins and seeds removed
• 2 long red chillies, seeds removed
• 2 large potatoes, peeled and cut into bite-sized pieces
• Pinch of saffron threads
• Fish broth or water (enough to barely cover rouille ingredients)
• Sea salt

Method

• 1

  Step 1: Clean the mussels

  Tip the mussels into a sink or large bowl of cold water. Discard any with broken shells. Scrub the shells lightly and pull off the beards with a sharp downward tug. Rinse again to remove grit and set aside.

• 2

  Step 2: Warm the serving bowls

  Preheat the oven to **120°C (100°C fan-forced)**. Put serving bowls and a large bowl (for the mussels) in the oven to warm.

• 3

  Step 3: Grill the bread

  Heat a chargrill pan. Brush the bread lightly with olive oil on both sides and toast until well marked and crisp. Rub one side of each slice with the cut side of **1 garlic clove**. Keep warm in the oven.

• 4

  Step 4: Simmer the rouille base

  Add the roasted peppers, red chillies, potatoes, **4 garlic cloves**, and saffron to a small saucepan. Ladle in enough fish broth (or water) to *barely* cover. Simmer gently until the potatoes are very tender.

• 5

  Step 5: Blend the rouille

  Scoop the solids into a food processor or blender. Blend to a thick paste, adding a little cooking liquid as needed. With the motor running, gradually drizzle in **150 ml extra virgin olive oil** until the rouille is thick and mayonnaise-like. Season with sea salt to taste.

• 6

  Step 6: Steam the mussels

  Add the mussels to a wide pan or wok with the onion and chilli flakes. Pour in the wine, cover, and cook over high heat until the mussels open, about **4–5 minutes** (you’ll see a strong gush of steam). Discard any mussels that remain closed.

• 7

  Step 7: Strain the cooking juices

  Scoop the opened mussels into the warmed large bowl. Strain the cooking liquid through a fine sieve into a jug, leaving behind the last spoonfuls where sand may collect. Quickly rinse the pan/wok.

• 8

  Step 8: Finish the sauce

  Add the strained mussel juices back to the pan along with the tomato passata (or grated tomatoes), parsley, and **2 tbsp rouille**. Bring to a boil, then pour the sauce over the mussels and toss gently to coat.

• 9

  Step 9: Serve

  Serve immediately with the grilled garlic toast, offering extra rouille for spreading and plenty of napkins.

Tips

• **Broth choice:** Fish broth adds depth, but water works; the rouille is strongly flavored from peppers, saffron, and garlic.
• **Tomato option:** Passata gives a smoother broth; grated fresh tomatoes make it lighter and fresher.
• **Don’t overcook:** Mussels are done as soon as they open; extended cooking makes them tough.
• **Food safety:** Discard any mussels that are cracked *before cooking* or remain closed *after cooking*.
• **Storage:** Refrigerate leftover mussels and sauce in an airtight container for up to **1 day**; reheat gently just until warm (do not boil). Rouille keeps **3–4 days** refrigerated.

Nutrition (per serving, estimate)