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.
tablespoon olive oil
2 tablespoons white-wine vinegar or tarragon vinegar
1 tablespoon shallots, chopped
3/4 cup leek whites, chopped
1/2 cup heavy cream
1 cup mushrooms, diced
dry white wine (optional)
2 lbs mussels
olive oil in dutch oven or heavy pot and sauté
shallots, leeks and mushrooms until limp but not brown.
mussels, vinegar and heavy cream.
and steam on high for about 4 minutes until mussels
sauce with white wine if desired.