Unique Recipe that is Easy to Practice California Farm Steamed Mussels with Rouille and Rolls Always Loved

Ingredients for California Farm Steamed Mussels with Rouille and Rolls

1. 1 pound farmed, cooked and shelled whole mussels, makes two cups
2. 1 cup each, finely chopped, celery, leek, mexican onion and wintercarrot
3. 1 optional chopped yellow onion
4. 2 peeled garlic cloves, minced
5. 1 cup white dry sparkling wine, or

   California Farm Sparkling Wine From Grape Juice

6. 1 cup bouillion

   California Farm Chicken Breast Bouillion Powder or Paste

7. 1 mason jar frozen rouille sauce

   California Farm Rouille Seafood Sauce

8. 2 fresh bread rolls

   California Farm San Francisco Sourdough Bread

9. Equipment: dutch oven with lid, food processor, rubber spatula, microwave
10. Coast: mussels $4, wine or bouillion $1, vegetables $1, rolls 50 cents, dinner $3.25

Cooking Instructions for making California Farm Steamed Mussels with Rouille and Rolls

1

Steam the mussel vegetables. Steam cup each of food processor chopped leek, wintercarrot, celery stalk, mexican onion, optional yellow onion, with 2 minced garlic cloves in 1 cup of white cooking wine or bouillion till al dente, eight minutes.

2

Turn off the heat. With a rubber spatula, mix frozen mussels gently into the vegetable mix, rest with lid on, two minutes.

3

Thaw the rouille sauce, microwave, 30 seconds. If you want to make a fresh batch from scratch, follow recipe, takes an hour.

California Farm Rouille Seafood Sauce

4

Heat the breadrolls 30 seconds in microwave. If you want to make fresh rolls from scratch, follow recipe. Takes two hours.

California Farm San Francisco Sourdough Bread

5

Taste mussel in mussel vegetable mix, when warm and tender, serve with rouille and bread rolls for dipping. Enjoy.