Mussel Soup with Rouille Toasts

Ingredients

• One 1-pound baguette, halved crosswise
• Water
• 5 jarred piquillo peppers (about 1/2 cup, see Note)
• 4 small garlic cloves, thickly sliced
• 1/4 cup extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt
• Cayenne pepper
• 4 tablespoons unsalted butter
• 4 pounds mussels, scrubbed and debearded
• 1 cup dry white wine
• 2 large pinches of saffron threads, crumbled and soaked in 2 tablespoons water
• 1 medium onion, minced
• 1 celery rib, minced
• 1/2 tablespoon tomato paste
• 2 cups bottled clam juice mixed with 2 cups water
• 2 cups light cream

AI Chef 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag