• Prep Time: 15 mins
  • Cooking Time: 15 mins
  • Serves: 2

White Wine Mussels with Piquillo Rouille Slathered Bread

  • Recipe Submitted by on

 Ingredients List

  • 1 lb mussels soaked, cleaned and debearded
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 3 tbsp minced garlic
  • 1/2 tsp red pepper flakes
  • 1 cup white wine (sauvignon blanc recommended)
  • 3 tbsp chopped chives
  • For the rouille:
  • 1/2 piece of toast
  • 2 tbsp clam juice
  • 1 jarred piquillo pepper
  • 1 clove of garlic roughly chopped
  • 2 tbsp olive oil
  • 1 egg yolk
  • small pinch saffron about 5 threads
  • 1 tsp lemon juice
  • crusty bread for serving


Heat up the butter and olive oil in a large saucepan (with a lid) over medium high heat. Add the garlic and red pepper flakes, then add the mussels. Toss around in the garlic butter for 2 minutes, then add the wine. Cover the pan with a lid and cook for 5-8 minutes, until the mussels open. If any of them refuse to open, throw them out, since this means they were dead before cooking. Place the mussels in a bowl along with the broth and sprinkle on the chives.
To make the rouille: Place the toast and clam juice in a small bowl for a minute or two, until the toast becomes soggy. Place this in a blender along with the piquillo pepper, garlic, olive oil, egg yolk, saffron, and lemon juice. Blend until smooth and creamy. Slather onto bread or stir into the mussel broth. Enjoy!

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