Although this is not a Scottish dish, I first ate it in Inverary whilst Emily and I were travelling over the winter holidays. Mussells are my favourite seafood, and when I had this dish, we both began trying to figure out the recipe.

This is definitely the closest we can get to replicating the original Inverary dish; which was served with large mussells from the Isle of Mull.

Serves 2 (Rouille makes double and can be chilled for up to a week).

Ingredients:
For the rouille
1/4 tsp Saffron Threads
2 tbsp white wine vinegar
1 egg
2 egg yolks
1tbsp dijon mustard
1 tbsp light brown sugar
3-4 garlic cloves crushed
Pinch of cayenne pepper
Salt and fresh ground pepper
300 ml sunflower oil

For the mussells
600-800g large mussells
1 small onion or 2 shallots, diced
1 clove garlic, finely chopped
Small nob of butter or olive oil
Splash of white wine
Parsley, choppped, to serve

Method:
Rouille
1. Put saffron threads in a small bowl add 2 tbsp hot water and leave to soak for 5 mins
2. Put the saffron and water in a food processor with the vinegar, egg, egg yolks, mustard, sugar, garlic, cayenne and half tsp each of salt and pepper.  Process to combine, then with the motor running, very slowly pour in the oil until the sauce is thick and creamy.
3. Chill until needed.

Mussells
1. Wash and de-beard the mussells, discarding any that do not close up with a strong tap.
2. Melt the butter in a large pot, or heat the olive oil, and add the onion/shallots and garlic. Heat gently until softened but not brown.
3. Add the white wine and bring to the boil.
4. Add the mussells, put a lid on the pan, and steam for 2-4 minutes, until the mussells have opened.
5. Discard any mussells which have not opened.

To Serve
1. With a slotted spoon, serve the mussells into two bowls.
2. Spoon over the cooking sauce from the mussells.
3. Spoon over the rouille.
4. Sprinkle with chopped parsely, and serve with warm crusty bread.