inspochef
Back to Marguerite Lavigne
Charred Tomato & Rosé Mussels with Avocado Rouille

Charred Tomato & Rosé Mussels with Avocado Rouille

Some people build a broth for mussels with heavy cream. I think that's like wearing a wool sweater to the beach. Out here, we want sunshine in the bowl. This is a vibrant, sunset-hued take on classic moules marinières. We build an intensely flavorful broth by blistering early summer tomatoes, deglazing with dry California rosé, and blooming a heavy pinch of saffron. The surprise? We skip the traditional egg-yolk mayonnaise and serve it with a luscious, garlic-spiked avocado 'rouille' for dipping your crusty baguette.

Marguerite Lavigne
Marguerite Lavigne
Prep: 10 minutes
Cook: 15 minutes
2
easy
dinnersoup
seafoodbistro classicspring-summersaffron+1

Save a copy to your collection for editing

Timeline

25 minutes
0m10m20m25m
Prep Aromatics
5m
Blister Tomatoes
5m
Make Avocado Rouille
5m
Sweat Aromatics
3m
Build Broth
4m
Steam Mussels
6m
Toast Baguette
4m
Finish and Serve

Ingredients

  • 2 lbs Mussels(scrubbed and debearded)
  • 1 pint Cherry tomatoes(halved)
  • 3 tbsp Olive oil(divided)
  • 2 large Shallots(finely diced)
  • 4 cloves Garlic(minced or grated, divided)
  • 1 cup Dry rosé wine(something bright and crisp, pour a glass for yourself too)
  • 1/2 cup Clam juice or light fish stock
  • 1 large pinch Saffron threads(bloomed in a teaspoon of warm water if you have the patience)
  • 1 Ripe avocado(Hass preferred, very soft)
  • 2 tbsp Lemon juice(from about 1 juicy lemon, divided)
  • 1 small pinch Cayenne pepper
  • 1/4 cup Fresh basil(roughly torn)
  • 1 Crusty baguette(sliced thick for soaking up the broth)
  • good pinch sea salt(for the avocado rouille)

Instructions

  1. 1

    Prep your aromatics. Mince the 2 large shallots and 3 cloves garlic (save the 4th clove for the rouille). Halve the 1 pint cherry tomatoes.

    5 min

    Tip: Mussels cook fast, so having your mise en place ready is the secret to a stress-free bistro dinner.

  2. 2

    Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Add the prepped 1 pint cherry tomatoes cut-side down. Let them sit completely undisturbed until they start to blister, char, and burst, about 5 minutes.

    5 min

    Tip: Don't stir too soon! You want that deep, sweet char to build the foundation of our broth.

  3. 3

    While the tomatoes blister, make the avocado rouille. In a small bowl, aggressively mash the 1 ripe avocado with the remaining 1 clove garlic (grated), 1 tbsp lemon juice, 1 small pinch cayenne pepper, and a good pinch of sea salt. Stir until creamy and set aside.

    5 min

    Tip: If your avocado is resisting, a tiny splash of olive oil will help it smooth out.

  4. 4

    Lower the heat under the Dutch oven to medium. Add the prepped 2 large shallots and 3 cloves garlic, along with the remaining 1 tbsp olive oil if the pan looks dry. Sauté until fragrant and translucent, about 3 minutes.

    3 min

    Tip: Keep the aromatics moving so the garlic doesn't burn.

  5. 5

    Pour in the 1 cup dry rosé wine and 1/2 cup clam juice or light fish stock. Crumble in the 1 large pinch saffron threads. Let the liquid bubble vigorously, scraping up any caramelized tomato bits from the bottom of the pot. Let it reduce for a few minutes to concentrate.

    4 min

    Tip: Smell that? That’s pure coastal magic. The saffron will start turning the broth a gorgeous golden-pink.

  6. 6

    Tumble in the 2 lbs mussels. Give them a quick toss in the broth, then cover the pot tightly with a lid. Let them steam until they pop open, about 5 to 6 minutes.

    6 min

    Tip: Shake the covered pot once or twice during cooking to redistribute the mussels.

  7. 7

    While the mussels are steaming, throw your 1 crusty baguette (sliced) into the oven or a toaster until golden brown and warm.

    4 min

    Tip: You will need plenty of bread for this broth, don't skimp.

  8. 8

    Remove the lid from the Dutch oven. Discard any stubborn mussels that refused to open. Squeeze the remaining 1 tbsp lemon juice over the pot and scatter with the 1/4 cup fresh basil. Serve immediately in wide bowls, with the toasted baguette and a generous dollop of avocado rouille smeared on the bread.

    2 min

    Tip: Bring the whole Dutch oven to the table—it looks beautiful and saves you from doing extra dishes.

Chef's Notes

Always buy your mussels the day you plan to cook them. If you bring them home in a plastic bag, transfer them immediately to a bowl in the fridge covered with a damp towel—they need to breathe! The avocado rouille is my California love letter to the South of France; you'll probably want to double it because it's impossible not to eat half of it while you're waiting for the mussels to steam.

Frequently Asked Questions

How long does Charred Tomato & Rosé Mussels with Avocado Rouille take to make?

Charred Tomato & Rosé Mussels with Avocado Rouille takes about 25 minutes total. That includes 10 minutes of prep and 15 minutes of cooking.

How many servings does this recipe make?

This recipe makes 2 servings.

What skill level is needed for Charred Tomato & Rosé Mussels with Avocado Rouille?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Charred Tomato & Rosé Mussels with Avocado Rouille?

The main ingredients are: Mussels, Cherry tomatoes, Olive oil, Shallots, Garlic, Dry rosé wine, Clam juice or light fish stock, Saffron threads, Ripe avocado, Lemon juice, Cayenne pepper, Fresh basil, Crusty baguette, sea salt.

What type of meal is Charred Tomato & Rosé Mussels with Avocado Rouille?

Charred Tomato & Rosé Mussels with Avocado Rouille is categorized as: dinner, soup.