Mussels West Indies in Rougail Sauce
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.
- 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
- 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.