Moules (Mussels)

I have always been a big fan of seafood, as a child my Mum always encouraged me to try lots of delicious fish and shellfish that my Grandad and after he'd retired, my Grandads 'contacts' used to bring home from their fishing trips aboard Grimsby (UK) based trawlers (sadly these are few and far -if any remain - between these days).

I was quite a late convert to mussels however, in fact the first time I ate them - other than inadvertently discovered, and inquisitively nibbled a bit, in a seafood soup - was just last year.

Our French neighbour invited us around for Moules et Frites (Mussels & Chips) and not knowing what to expect, went round with a couple of bottles of wine and not a little nervous trepidation.

They were delicious! This recipe is just for the mussels, I'll leave the chips for you to do.

TIP
There is a simple rule of thumb to remember when using Mussels:
Before cooking the shells must be tightly closed - discard any with open shells (if they close when you tap them, they're ok).
After Cooking the shells must be open - discard any that remain closed.

Ingredients. (serves 4)

• 1kg Mussels
• Olive oil - a good slug of it
  
• 3 or 4 golfball sized shallots - halved and thinly sliced - half moons.
  
• 2 cloves garlic - crushed, don't bother peeling them
• 5 or 6 sprigs of thyme (my favourite herb)
• 2 bay leaves
  
• Flat leaf parsley - a good handful, roughly chopped.
  
• Coarse sea salt
• 1 75cl bottle white wine (My mussels are from the Charante Maritime department in France so I use a Charentaise white wine but just use one you like - if it isn't good enough to drink, it isn't good enough to cook with.)

Method.

1. Leave the mussels to soak in cold water.
2. Add the oil to a big, lidded pan (big!), throw in the sliced shallots and garlic and turn on the heat ( I always add garlic to cold oil and then heat it as it can quickly burn and go bitter if added to hot) and gently bring them to a sizzle. The shallots want to be translucent with a slight hint of browning but not browned.
3. Add the thyme, bay and half of the parsley and throw around in the pan a bit. A couple of wooden spoons are useful for this, then add approximately 1/3 of the white wine and bring to the boil.
4. Strain the mussels, discarding any with open shells (see TIP above) and tip them into the pan taking care not to splash yourself with the hot liquid. Place a lid on the pan and gently shake it to slosh that rich liquid around all the mussels.
5. Add the rest of the wine, return to the boil then lower the heat and leave to simmer for a couple of minutes before gently shaking the pan again.
6. Remove the lid, all the mussels should now be open (see TIP) so add the rest of the parsley and the salt.
7. After a couple more minutes serve either into individual bowls or into a big central bowl along with the stock and allow everyone to tuck in along with some crispy chips (fries). The delicious stock can be mopped up with crusty bread or served separately as a soup.

Enjoy :O)

This meal can be served as a main course or as a starter (without the chips).

French Onion Soup - With Cheesy Toast Rafts

I think this delicious soup has to be one of my favourites. Living in France it would be a shame not to be able to create a satisfying and flavour packed dish from the superb quality onions grown around us.

I have labelled this French Onion Soup recipe as a starter but quite often I enjoy it as a wholesome lunch served with a few chunks of locally made, fresh baguette and a crisp white Chardonnay.

Serves: 4-6
Preparation & cooking time: About an hour

Ingredients:

• 1lb of medium sized onions (30-40mm diameter at the widest point)
• Olive oil
• Butter
  
• 2 cloves garlic - finely chopped
• 2 or 3 sprigs of dried thyme
• 1 bouquet garni (the tea bag type are fine)
• Balsamic vinegar
  
• 2 litres beef stock (vegetable stock can be substituted)
• 175ml white wine (A large glass - feel free to have a secondary one yourself)
  
• Salt & pepper
• French bread baguette
• Grated cheese (If you can get it, Cantal is ideal. Otherwise, a mature cheddar)
  

Equipment:

• Large saucepan with lid
• Chopping board and sharp kitchen knife
• Wooden spoon

Method:

1. Peel the onions and slice them into very fine, whole rings. Slice them as thinly as you can manage safely.

2. Heat the olive oil in the pan, add a 'generous' knob of butter and allow it to melt. As the butter begins to bubble, add the sliced onions.

3. Toss the onions around in the pan, coating them in the oil and butter. Add the sprigs of thyme and the bouquet garni.

4. Place the pan on your smallest hob and turn the heat to the lowest setting. Cover the pan allowing the onions to gently simmer and gradually begin to caramelise. Do not be tempted to rush this stage, the slower the onions cook, the sweeter the flavour they impart to the finished soup.

5. When the onions are sufficiently caramelised (a nice golden brown colour) add a splash of the Balsamic vinegar and stir the onions until the vinegar has evaporated off. Add the stock and the white wine, re-cover the pan, then turn up the heat bringing the soup to the boil.

6. Lower the heat once again, season to taste with salt and pepper, then allow your soup to simmer for at least half an hour. The longer you simmer the soup, the more flavoursome it becomes, if you have a slow-cooker feel free to use it.

7. Cut the baguette into approx 25mm (1 inch) slices allowing two per portion and grill both sides.

8. Sprinkle each toasted baguette slice with cheese and season with a little salt and pepper if you wish.

9. When the time comes to serve the soup put the cheesy baguette slices back under the grill to melt the cheese. While the cheese is melting, you can begin to serve the soup into your bowls.

10. Add two grilled cheese floats to each bowl and serve immediately.

Enjoy!