Steamed Mussels with Rouille

1/2 lb. per person, Prince Edward Island mussels in the shell

1 bottle dry white wine
water, 4-6 cups
3 garlic cloves, peeled
fresh ground pepper

rouille, see below

To clean mussels:
Place mussels in a pot of fresh water to soak briefly. Examine each mussel, throwing out any broken ones, and remove beard from mussel. Reserve mussels in a bowl.

To cook mussels:
In a large stock pot combine the bottle of wine, garlic, ground pepper and enough
water to bring the stock 3 inches up the side of the pot. Bring to a boil and simmer, covered, for 15 mins. on low.
Remove lid from pot and carefully place mussels in the pot. Cover the pot and simmer over medium-high heat, just until mussels open. This should take only about 5 minutes. Don't overcook mussels or they will disintegrate. Lift out mussels to a bowl and cover to keep warm, while others cook.

To serve:
Place mussels in individual soup bowls. Ladle some of the stock over the mussels and dollop with the rouille.
Serve with slices of crusty bread to dip in the fragrant stock and more rouille as desired.

Rouille
In Provençe rouille is traditionally dolloped on bowls of seafood stew or steamed mussels, You can vary the spiciness by adjusting the amount of chili pepper.

3 cloves garlic
1 egg plus 1 egg yolk
1/8 tsp. salt
1/2 to 1 tsp. ground red chili or 1/2 tsp. chili paste
1 cup extra virgin olive oil

In bowl of food processor fitted with a steel blade, mince the garlic cloves.
Scrape down the sides and add the eggs, salt and chili. Blend well. With the motor running, slowly add the oil in a steady stream. Process 1 minute more. Thin, if necessary with a little lemon juice to desired consistency.
Refrigerate.
Makes 1 cup.

Wine Recommendation:
2002 TERRE ROUGE Enigma
This blend of marsanne, roussanne, and viognier (varieties from the southern Rhône)
is perfect for this southern France tradition.

Recipe by Jane O'Riordan, Domaine de la Terre Rouge