STEAMED MUSSELS PROVENCAL

Steamed Mussels Provencal image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 24

3 cups shrimp heads and shells
2 tablespoons oil
1/2 cup onions, medium dice
1 teaspoon saffron threads, chopped after measured
2 cups white wine
3 to 4 stems each, tarragon and parsley
Water to cover
2 small spicy red peppers
3 cloves garlic, smashed
1/4 teaspoon cayenne
1/4 shrimp broth
1 egg yolk*
1/2 cup peanut oil
1 tablespoon olive oil
Table salt and pepper to taste
1/2 cup carrots, fine julienne
1/2 cup slivers of fennel
1/2 cup long thin slices of leeks
Remaining broth
4 dozen mussels, rope line, washed and beard removed
1/2 cup tomatoes, peeled, seeded and chopped
1 tablespoon each, roughly chopped, parsley, tarragon, chive, and thyme
2 tablespoons butter
Grilled sour dough bread

Steps:

Broth: In a medium sauce pan, slowly roast 3 cups of shrimp heads and shells in a small amount of oil until crisp and fragrant. Add all ingredients except water. Reduce by 1/4 and add water to cover the shells by 1-inch. Bring to a boil, reduce to a simmer for 30 minutes. Strain, chill, and reserve.
Rouille: Combine the first 5 ingredients in a bowl of a food processor and process until foamy, slowly drizzle in the oil until thick, season. You want this thick enough to dollop.
Mussels: Place the carrots, fennel and leeks in a medium sauce pan with the saffron broth and the mussels. Cover and steam for 2 minutes or until the mussels have opened (discard any unopened mussels.) Remove mussels and divide among 4 service bowls. Add the tomatoes to the vegetables along with the herbs. Reduce for 4 minutes. Mount in the butter and season. Top each bowl of mussels with vegetables and broth. Mound with a generous dollop of rouille and serve with grilled bread.