Family Best Time >> Food

Stuffed mussels from Bouzigues


Ingredients:4 people
  • large Bouzigues mussels
    48
  • thin sausage meat
    220 g
  • garlic
    4 cloves
  • flat-leaf parsley
    4 fine sprigs
  • cayenne pepper
  • Olive Oil
  • aromatic bouquet garni,
    1
  • tomato coulis
    25 cl
  • milled black pepper


Preparation:
  • Preparation time:40 minutes
  • Cooking time:25 minutes


Difficulty:[usr 2]

You need good-sized molds for this preparation, which is a little tricky to make, but delicious to taste with rice as a garnish.

Brush and scrape the mussels, wash them thoroughly then open them delicately. Sponge them up. In addition, crumble the sausage meat in a terrine. Peel and finely chop 3 cloves of garlic, finely chop the parsley leaves. Add garlic and parsley to the sausage meat, pepper and add 1 pinch of cayenne.

Stuff each mold with a little stuffing, then keep them closed by tying them with kitchen twine. Heat 3 tablespoons of olive oil in a casserole dish, place the stuffed mussels in it and fry for a few minutes, then lower the heat and cover. Add the bouquet garni and simmer gently for 20 minutes, turning occasionally.

Pour the tomato coulis over the mussels, give 2 turns of the pepper mill and add 1 pinch of cayenne pepper. Heat gently and serve in the baking dish.

Source:The Regional Cuisines of France. Languedoc-Roussillon. Editions du Fanal