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.
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.
1 tablespoon olive oil
2 white onion, diced
1 tablespoon garlic, minced
1 tablespoon tomato paste
2 tablespoons red wine
1 3/4 cup tomatoes, crushed
1 teaspoon fresh basil, chopped
1 teaspoon fresh oregano, chopped
1 small bay leaf
salt and pepper (to taste)
onions and garlic in oil until onions are transparent.
tomato paste and cook 1 minute.
half the wine, reduce, then add remaining wine,
tomato, herbs and seasoning.
for 15 to 20 minutes.
and steam mussels in a small amount of water
over high heat until open (5 to 8 minutes).
serve pour sauce over mussels.