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 This
recipes comes from Dancer
and Graphic artist Martin James. Martin, who originally comes
from New Zealand, is now living with his wife and children
in Copenhagen as he is currently principal Dancer with The
Royal Danish Ballet. You will be able to find out more about
Martin when his Biography page is published.
Being
so gifted it seems unfair that Martin should also be talented
in the kitchen as well but he has agreed to share some of
his recipes with us which is great news.
"This
is a really great recipe wih Mussels. Chowder is best made
just before serving".
Ingredients
20
mussels
15g (1/2oz + a little more) butter
2 bacon rashers, finely chopped
1 medium red pepper, finely chopped
1 small onion, finely chopped
2 tablespoons plain flour
1 1/2 cups milk
1 cup water
1 small potato, finely chopped
3 green shallots, finely chopped.
Method
- Remove
beards from mussels, scrub shells.
- Add
mussels to large saucepan of boiling water, reduce heat,
cover, simmer for about 2 minutes or until shells have opened.
- Remove
mussel meat from shells.
- Heat
butter in medium saucepan, add bacon, pepper and onion,
cook over medium heat for 5 minutes (or microwave on high
for 3 minutes) or until pepper is soft.
- Add
flour, stir over medium heat for 1 minute (or microwave
on high for 1 minute).
- Remove
from heat, gradually stir in milk and water, add potato,
stir over high heat (or microwave on high for about 3 minutes)
until mixture boils and thickens.
- Reduce
heat, simmer few minutes until potato is tender, add mussels
and shallots, reheat the mixture without boiling.
Serves
4
Easy
and tasty for an enjoyable soup dish. Enjoy
 Martin
James
Email
Hub-UK : info@hub-uk.com
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