au Basilic et à la Tomate
recipes comes from a web site which to me must rank
as one of the sites having the finest recipes on the
internet. It is the web site of Peter Hertzmann and
is called à
la carte about? This is best described in Peter's
obsessive. All my life, when something interested me,
I became obsessed with it. I learned all I could about
it. I lived it! .
. . Ive been obsessive about food as long as I
can remember. I am now obsessive with French cookery
- its preparation, materials, history, politics, and
learn more why not visit the à
la carte web site - <click
3 tablespoons minced shallots
3 large plum tomatoes, cored, peeled, seeded, chopped
2 small cloves garlic, peeled, slightly crushed
1 sprig fresh thyme
coarse salt, to taste
freshly ground black pepper, to taste
100 milliliters dry white wine
500 grams mussels, scrubbed and beards removed
6 large basil leaves
1/2 tablespoon minced flat-leaf parsley
1 tablespoon butter in a small saucepan over medium
heat. Add half the shallots and sweat briefly.
the tomatoes, 1 garlic clove, and the thyme sprig.
Season with coarse salt and a little black pepper.
Cook until the tomatoes are soft and paste-like, about
15 minutes. When done, remove and discard the garlic
and thyme, cover, and set aside.
the sauce is almost done, melt the remaining butter
in a large saucepan over medium heat. Sweat the remaining
shallots briefly. Increase the heat to high. Add the
wine, garlic, and a little black pepper. Cook for
a couple of minutes.
the mussels, cover the pot, and cook the mussels until
they open. Drain the mussels briefly and combine with
the tomato sauce. Cook further over high heat for
about 4 minutes or until the sauce is dry.
the mussels between serving bowls. Sprinkle the basil
and parsley over the mussels.
Alain Senderens, La cuisine Réussie, 1981, page
visit the à
la carte web site - click