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.
to 1. 5 kg (2 - 3 1b) mussels
4 shallots, chopped finely
1 clover garlic, chopped
2 tablespoons olive oil
3 teaspoons butter
1/3 cup dry white wine
1/3 cup water
3 teaspoons finely chopped parsley
2 fresh thyme sprigs or pinch dried thyme
1 or 2 bay leaves
1/2 teaspoon ground black pepper
125 ml (4 oz) fresh cream
extra chopped parsley
mussels under running water, and remove all traces
of mud, seaweed and barnacles with a brush or knife;
remove beards (the rough, furry part around the mussel).
If mussel shells are cracked or broken, discard them.
If any mussels are slightly open, tap sharply, and
if they do not close, discard.
fry shallots and garlic in olive oil and butter until
transparent but not coloured.
wine, water, parsley, thyme, bay leaf, pepper and
pan, bring to the boil and steam over a high heat
for about 4 minutes, shaking pan constantly. The shells
will open as the mussels cook.
as soon as the shells open.
in deep bowls like mixing bowls, garnished with chopped
parsley and lemon quarters. Mmmm . . . delicious.
forget a large spoon to scoop up the juice.
2 to 3