I love shellfish and these mussels are easy to put together and quick to cook. I typically buy about 1 kg of fresh mussels for two people, enough to account for discarded mussels with broken shells or any which fail to open after cooking. Serve with plenty of warm, crusty bread and a glass of the same wine they were steamed in.
Simple Steamed Mussels
500g fresh mussels per person (about 10 mussels) cleaned and debearded
A good knob of butter (about 100g)
1 shallot finely diced
3 garlic cloves finely diced
1 glass of good white wine
1 bunch of parsley chopped
In a medium pan melt the butter over a low heat and add the shallots. Cook slowly for about 10 minutes or until soft, but not coloured.
Add the garlic to the pan and cook until fragrant (about 30 seconds).
Turn up the heat to medium high, add the mussels to the pan and a good glug of white wine. Cover the pan with a tight fitting lid and give the pan a good shake every now and then as they steam. When the mussels open, they are cooked – about 5-7 minutes.
Remove from heat, add chopped parsley and serve in a warmed bowl with a lemon cheek, warm crusty bread, and a glass of the same wine the mussels were steamed in.
I picked up a fresh Trevally fillet this morning.
Poached, over a very low heat in fat, fish remains incredibly tender and moist. A while back, I ran across Melissa Clark’s recipe for fish poached in butter. She suggested serving the fish with an egg pasta.
I cut fresh Trevally fillets into cubes, seasoned with rosemary, garlic, salt & pepper and poached the cubes in 3 tablespoons each of Extra Virgin Olive Oil and good quality butter (Premium Unsalted butter from Lewis Road Creamery) over a low heat (if you hear sizzling, turn the heat down!) in a cast iron pan until translucent and just cooked through, then removed the fish from the pan and reserved. Whilst the fish poached, I cooked a measure of buckwheat noodles (Soba). When the noodles were cooked, I drained them well and added them to the pan with the poaching liquid, tossed the noodles until well coated, then plated the noodles in warm serving bowls, topped with the poached fish.
I served the poached Trevally with a 2010 Villa Maria Single Vineyard Omahu Gravels Vineyard Hawke’s Bay Viognier, a simple dinner salad and thick slices of crusty bread to sop up the aromatic poaching liquid.
My wild sourdough starter has thrived happily for over a month now. I bake bread with it about once a week. In fact, I’m fermenting a batch of bread dough right now.
Today I used a portion of starter to make sourdough pancakes.
I must confess I have not made many pancake batters from scratch. These pancakes were not too bad. I like pancakes a bit more fluffy. Perhaps I could separate the egg, whip the whites until stiff and fold them into the batter…
I would like to try a different recipe. Anybody have a sourdough pancake recipe they would be willing to share?