Stuffed Mussels from Sète | MOULES FARCIES A LA SÈTOISE
Course: MainServings
2
peopleCooking time
1
hourSavor a classic French seafood delight with this Moules Farcies à la Sétoise recipe. Stuffed with flavorful sausage meat and served in a rich tomato sauce, it’s perfect for an elegant dinner. Accompanied by a handmade alioli and boiled rice, it promises a satisfying and gourmet meal experience.
Ingredients
- Stuffed Mussels with Tomato Sauce and Alioli
14 large mussels
boiled rice to accompany
olive oil
1 onion
2 cloves of garlic
2 tablespoons tomato paste
6 tomatoes
1 glass of white wine
1 herb bouquet (thyme, bay)
400g sausage meat
1 egg
3 slices of bread
milk
salt and pepper
1 egg yolk
lemon juice
150ml olive oil
Directions
- Stuffed Mussels with Tomato Sauce and Alioli
- Soak the bread in milk and roughly chop the garlic and parsley. Add to a bowl with the sausage meat, egg, salt, and pepper. Combine well.
- Finely mince the garlic and add to a bowl with the egg yolk, lemon juice, and salt. Whisk in the olive oil slowly to emulsify. Season to taste.
- Dice the onion, roughly chop the garlic and grate the tomatoes into a pulp.
- Sauté the onion in olive oil until golden, then add the garlic.
- Add tomato paste and cook until slightly brown. Pour in white wine and reduce by half.
- Add tomato pulp and herb bouquet, simmer for 20-30 minutes.
- Clean mussels, open them, and fill generously with the stuffing.
- Add stuffed mussels to the tomato sauce, add water if needed, and weigh them down. Cook for 30 minutes.
- Remove mussels, whisk alioli into the tomato sauce, and serve with boiled rice and sauce poured on top.
