Prins'Seas Cooked mussels with Mediterranean vegetables, garlic bread and rouille
|200 gram Prins'Seas Cooked mussels with Mediterranean vegetables||2 egg yolks (For the rouille)|
|1 red pepper (For the rouille)||100 ml extra virgin olive oil (For the rouille)|
|1 onion (For the rouille)||salt and freshly ground pepper (For the rouille)|
|1 slice of white bread (For the rouille)||2 slices of white bread (For the garlic bread)|
|1 clove of garlic (For the rouille)||1 clove of garlic (For the garlic bread)|
Put the slices of bread onto a baking tray and put this into a preheated oven of 180 degrees and toast until crisp (about 4 minutes). Peel and halve the garlic. Rub the toast with the garlic.
For the rouille halve the pepper, remove the seeds and cut into small pieces. Peel and shred the onion. Cut the crusts from the bread. Peel and finely chop the garlic. Puree the pepper, egg yolks, onion, bread and garlic with a blender until smooth. Add the oil bit by bit until you have a thick sauce. Season to taste with salt and white pepper.
Get the Prins'Seas from the fridge and open the packaging. Put the content into an attractive tapas dish and serve with the garlic toast and rouille. Goes well with a glass of white wine.