Mussels West Indies in Rougail Sauce

mussels rougail


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.
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Appetizer, Fish and Seafood
Cuisine: French
Keyword: Mussels
Servings: 4


  • 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.

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