Caribbean Mussels in Rougail

Caribbean Mussels in Rougail

Caribbean Mussels in Rougail

Mussels West Indies "Rougail" Sauce. Rougail is a highly spiced seasoning used in the cooking of the West Indies. There are various recipes of Rougail. This one involves no cooking of the Rougail.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Appetizer, Fish and Seafood
Cuisine: French
Keyword: Mussels
Servings: 4
Calories: 294kcal

Ingredients

  • 24 large mussels
  • 3 medium tomatoes
  • 1 medium green pepper
  • 1 medium lemon, freshly squeezed
  • 2 medium spring onions, (scallions)
  • 2 cups white wine
  • 5 sprigs fresh mint, leaves only
  • 10 sprigs parsley
  • 3 tablespoons olive oil, extra virgin
  • 0.5 teaspoon Tabasco sauce, or more if you like spicy food
  • Salt and freshly grounded pepper, to taste

Instructions

  • Clean the mussels: With your hands or a firm brush, clean the mussels under running water. Some mussels may have a "beard". The beard is easily removed by gripping it and giving it a good tug towards the hinge edge of the shell.
  • Cook the chopped shallots with the white wine and pepper for 5 minutes, then add the cleaned mussels. Cover and let them cook for 4 to 5 minutes until they open (throw away any unopened ones). Let them cool down in their juice.
  • Prepare the "Rougail": Dice the onions, the tomatoes, and the green pepper. Salt a little and add pepper. Add the lemon juice, the olive oil, and Tabasco, the chopped parsley and mint. Marinate at least 15 minutes.
  • Put together: Remove the top shell of the mussels. Place them on a platter. Cover with the "rougail" sauce, pepper and serve fresh. If you plan to serve this dish a few hours later or the next day, leave the mussels in the juice to prevent drying.

Cooking Tips for Caribbean Mussels in Rougail

  1. Fresh Mussels are Key: Always use fresh mussels. Check that they are tightly closed before cooking. If any are open, tap them lightly—discard any that don’t close.
  2. Clean Properly: Be sure to thoroughly clean the mussels, removing the “beard” (the fibrous thread) and any barnacles. This helps ensure the dish remains free of grit.
  3. Use Quality Wine: The white wine plays a big role in flavor. Choose a dry, crisp wine for steaming the mussels to infuse them with a subtle complexity.
  4. Customize the Rougail: Rougail is highly versatile, so feel free to adjust the spice level by adding more Tabasco if you prefer extra heat. Adding fresh herbs like basil or thyme can also enhance the flavor profile.
  5. Marinate for Full Flavor: Allow the rougail sauce to marinate for at least 15 minutes to let the flavors meld together, giving your dish a vibrant, zesty kick.
  6. Serving Tip: To prevent mussels from drying out if served later, leave them in their cooking juice until it’s time to serve.

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