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.
1/4 lbs mussels, cleaned
1/2 cup dry white wine
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to
1 tablespoon tomato paste
1 lb ripe plum tomatoes, peeled and chopped,
or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar
make the sauce, heat the olive oil in a large
saucepan, add the onions, celery, garlic, basil
and bouquet garni, and cook over low heat for
5 minutes or until softened but not browned.
in the tomato paste and tomatoes, salt, pepper,
and sugar, and simmer gently for 30 minutes.
the mussels in a casserole dish with the wine,
over high heat, and bring to a boil. Cook for
a few minutes only, until the mussels have opened,
stirring frequently to ensure they are evenly
off the cooking liquid, discard any mussels
that have not opened, and return the opened
mussels, in their shells, to the casserole dish.
the hot tomato sauce over the mussels and heat
with chopped basil and serve at once.