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Caribbean Mussels in Rougail

Prep25 min
Cook10 min
Total35 min
Yield4 portions
LevelBeginner
 
 
Caribbean Mussels in Rougail
About This Recipe

Prepare Caribbean mussels with a fresh West Indian rougail, a highly seasoned uncooked sauce that brings spice and aromatic flavour to shellfish.

Scale This Recipe

Servings

Ingredients

Units
  • 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 , — extra virgin
  • 0.5 teaspoon Tabasco sauce, — or more if you like spicy food
  • Salt and freshly grounded pepper, — to taste

Instructions

  1. 1
    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.
  2. 2
    Cook the chopped shallots with the white wine and pepper for 5 minutes, then add the cleaned mussels. and let them cook for 4 to 5 minutes until they open (throw away any unopened ones). Let them cool down in their juice.
  3. 3
    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. at least 15 minutes.
  4. 4
    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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Tools Used in This Recipe

KitchenAid
Immersion Blender
Victorinox
8" Chef's Knife
All-Clad
Heavy-Bottom Stock Pot
Chef's Notes

Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. You'll find techniques like this one across our full course library.

If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.

— Chef Eric

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