Fennel Mussels with Piquillo Rouille
Recipe from Food & Wine

Before Chris Kronner makes this dish, he forages mussels from the nearby coast. "You have to climb down a 75-foot rock face on a rickety ladder; it's intense," he says.


Fennel Mussels with Piquillo Rouille
Cedric Angeles

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Servings: 10
Prep Time: 15 mins
Total Time: 1 hr
Related Categories: European Cuisine, Fennel, Fish and Seafood, French Cuisine
 
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Ingredients
ROUILLE
  • 1/4  cup
    plus 2 tablespoons fish stock or bottled clam broth
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  •  
    Large pinch of saffron threads
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  • 1 
    1/4-inch-thick slice of peasant bread, crust removed
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  • 1 
    large egg yolk
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  • 1  jar
    red piquillo pepper, chopped
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  • 2 
    garlic cloves, chopped
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  • 2  teaspoons
    fresh lemon juice
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  • 1/2  cup
    extra-virgin olive oil
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  •  
    Cayenne pepper
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  •  
    Salt
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MUSSELS
  • 2  tablespoons
    extra-virgin olive oil
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  • 2 
    heads of fennel, cored and diced, plus 1/4 cup chopped fronds
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  • 1 
    medium onion, diced
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  • 4 
    garlic cloves, minced
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  • 1/2  teaspoon
    crushed red pepper
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  • 1/2  cup
    Pernod or absinthe
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  • 1 1/4  cups
    fish stock or bottled clam broth
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  • 4  pounds
    pounds mussels, scrubbed and debearded
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  • 1  tablespoon
    unsalted butter
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  • 1/2  cups
    chopped parsley
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  •  
    Salt
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Directions
1.
MAKE THE ROUILLE: In a microwave-safe bowl, heat 2 tablespoons of the fish stock at high power. Crumble in the saffron and let cool. In a large bowl, soften the bread in the remaining 1/4 cup of fish stock.
2.
In a food processor, puree the soaked bread, egg yolk, piquillo, garlic, and lemon juice until smooth. With the machine on, slowly pour in 1/4 cup of the oil and the saffron fish stock. Slowly pour in the remaining 1/4 cup of oil. Season with cayenne and salt.
3.
PREPARE THE MUSSELS: In a large pot, heat the oil. Add the diced fennel, onion and garlic and cook over moderately high heat, stirring, until softened, 7 minutes. Add the red pepper and cook for 30 seconds. Add the Pernod and boil over high heat for 2 minutes. Add the fish stock and bring to a boil. Add the mussels, cover and cook, shaking the pot, until they open, 5 minutes. Pile the mussels in a bowl; discard any that don't open. Stir the butter into the broth, add the fennel fronds and parsley; season with salt. Pour the broth over the mussels and serve with the rouille.

SERVE WITH
Grilled, buttered bread.
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