Difficulty:[usr 2]
You need good-sized molds for this preparation, which is a little tricky to make, but delicious to taste with rice as a garnish.
Brush and scrape the mussels, wash them thoroughly then open them delicately. Sponge them up. In addition, crumble the sausage meat in a terrine. Peel and finely chop 3 cloves of garlic, finely chop the parsley leaves. Add garlic and parsley to the sausage meat, pepper and add 1 pinch of cayenne.
Stuff each mold with a little stuffing, then keep them closed by tying them with kitchen twine. Heat 3 tablespoons of olive oil in a casserole dish, place the stuffed mussels in it and fry for a few minutes, then lower the heat and cover. Add the bouquet garni and simmer gently for 20 minutes, turning occasionally.
Pour the tomato coulis over the mussels, give 2 turns of the pepper mill and add 1 pinch of cayenne pepper. Heat gently and serve in the baking dish.
Source:The Regional Cuisines of France. Languedoc-Roussillon. Editions du Fanal
