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.
tablespoons unsalted butter, softened
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
2 teaspoons fresh lemon juice
2 medium size ripe tomatoes
2 pounds mussels
1/2 cup dry white wine
3/4 cup heavy cream
Garnish with diced de-seeded tomato and finely chopped
fresh parsley leaves
a bowl stir together butter, 1 tablespoon garlic,
shallot, tablespoon parsley, lemon juice, and salt
and pepper to taste.
tomatoes and cut into 1/4-inch dice.
mussels and remove beards if not debearded already.
a 4-quart heavy saucepan melt herb butter over moderate
lemon wedges and remaining garlic and cook, stirring,
for 30 seconds.
mussels and cook, stirring, for 1 minute.
wine, cream and salt and pepper to taste and simmer,
covered, until mussels are opened, about 5 minutes.
Discard any unopened mussels.
in tomato and remaining parsley.
mixture between 2 soup plates and garnish with tomato
and parsley. Serve mussels immediately.