Domaine de Rimauresq Cru Classé Rosé

Grower: Domaine de Rimauresq
Grape Variety: Grenache / Cinsault / Tibouren
Style: Clean and Fresh
Country: France
Appellation: Côtes de Provence
Vintage: 2016/17
Alcohol: 13% ABV
Bottle Size: 75cl

Mussel Stew with Garlic

Cooking Time: 01 hrs 05 mins (approx.)
Number of Servings: 4

INGREDIENTS

For the aïoli
6 garlic cloves
2 free-range egg yolks
half a lemon, juice only
salt and pepper
1 tsp Dijon mustard
200ml/7fl oz oil, (mix sunflower and olive oil, to taste. Olive oil makes it a heavier taste.)

For the mussels
750g/1lb 10oz mussels
2 tbsp olive oil
1 onion, thinly sliced
2 bay leaves
250ml/9fl oz dry white wine
1 leek
1 fennel, thinly sliced
1 carrot, thinly sliced
2 pinches saffron
salt and pepper
250ml/9fl oz aïoli (see above)

1. For the aïoli, peel the garlic and remove the central green germ from any of the cloves. Grate into a food processor and add the egg yolks, lemon juice, a generous pinch of salt and pepper and the mustard. Blend until smooth, then gradually add the oil, until you have a smooth paste. Set aside in the fridge.
2. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly, then discard immediately.
3. Heat a large pan with a lid over a high heat.
4. Add the oil and half the onion. Gently fry until soft then add the bay leaves and a generous splash of wine.
5. Once hot, add the mussels immediately followed by 200ml/7fl oz of water. Quickly clamp the lid on and steam the mussels for 3-5 minutes, or until they have just opened. Tip the mussels into a colander set over a bowl, so that you retain the cooking juices, discarding any that haven’t opened.
6. When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid.
7. Wash the leek and finely slice the white part. Fry the remaining onion, leek, fennel and carrot in a large pan with a little olive oil until tender. Add a splash more white wine, the reserved cooking liquid from the mussels and 100ml/3½fl oz water. Add the saffron and a little salt and pepper to taste and simmer for 10 minutes.
8. Once the broth has simmered for 10 minutes, whisk in a large spoonful of the aïoli to thicken. Follow with the picked mussels and allow them to warm through before serving.