Difficulty: 2/5
Drawing from the rich traditions of Languedoc-Roussillon cuisine, this stuffed mussels dish from Bouzigues demands sturdy shells and precise handling, but yields a profoundly flavorful result—ideal served with fluffy rice.
Brush and scrape the mussels clean, rinse thoroughly, then open delicately without detaching the meat. Pat dry. Crumble the sausage meat in a bowl. Peel and finely chop 3 garlic cloves; finely chop the parsley leaves. Mix into the sausage meat with freshly milled black pepper and a pinch of cayenne.
Stuff each opened mussel with a small amount of the mixture, then secure closed with kitchen twine. Heat 3 tablespoons olive oil in a casserole over medium heat. Add the stuffed mussels and brown for a few minutes. Reduce heat, cover, add the bouquet garni, and simmer gently for 20 minutes, turning occasionally.
Pour the tomato coulis over the mussels, add 2 turns of the pepper mill and another pinch of cayenne. Warm through gently and serve directly from the dish.
Source: The Regional Cuisines of France. Languedoc-Roussillon. Editions du Fanal
