French Stuffed Mussels from Sète - Moules Farcies à la Sétoise.

Moules Farcies a la Sétoise, Stuffed mussels from the elegant port of Sète on the South Coast of France. (For two people) 14 large mussels FOR THE SAUCE: olive oil an onion a clove of garlic 2 tablespoons of tomato concentrate a glass of white wine a bouquet garni (thyme and bay) FOR THE STUFFING: 400 gr. sausage meat a clove of garlic 3 slices of bread and some milk FOR THE AIOLI a clove of garlic an egg yolk lemon juice olive oil