Moules Setoise

Ingredients for 4 persons

24 large mussels from Spain washed
salt pepper
For the stuffing:
350 g sausage meat
1 slice of country bread
2 eggs
2 garlic cloves, peeled
1 small bunch of flat parsley
For the sauce:
500 g tomato coulis
20 cl dry white wine
4 tablespoons olive oil
1 onion
1 bouquet garni
For the aioli:
1 slice of bread
2 egg yolks
3 garlic cloves, peeled
25 cl olive oil
salt pepper

Prepare the stuffing of the mussels: chop the garlic and parsley. Mix them with the sausage
meat, salt and pepper. Remove the crust from the bread and put the crumb in the mixer, then
add the stuffing and pulverize for a few seconds to obtain a fairly fine texture. Add the eggs
and pulse for a few more seconds.
Open the molds without separating the shells too much. Put the stuffing in each, close the
shells, remove the excess stuffing and tie each shell with kitchen wire. Keep cool.
Prepare the sauce: heat the olive oil in a saucepan and brown the previously chopped onion
for 3 minutes. Add the tomato sauce and reduce by half. Add the white wine, 25 cl of water
and the bouquet garni. Cook for 5 minutes.
Place the mussels in a casserole dish that can hold them in one or two layers. Add the sauce.
If it does not cover the mussels at height, add a little water or white wine. Bring to a boil,
cover and cook for 30 minutes over medium heat.

Prepare the aioli by pounding the garlic in a mortar or by crushing it finely. Soak the bread
then wring it out and pound it carefully before adding it to the preparation. Pour the egg
yolks, salt and pepper. Assemble the sauce by adding the olive oil in a drizzle until you get a
consistency of mayonnaise.

Finally
When the mussels are cooked, add the aioli to the sauce. Serve this hot dish with steamed
potatoes.