Posted on: 04 June, 2005
Author: Robert Lugton
I try to have a bit of laugh along the way so, humour me try to laugh at my jokes I think their funny and most of all have a great time, and lets start cooking. If you have any questions or you would like some advice on what is good kitchen equipment, where do you go for good fruit and veg or how to be funny, contact me at 6degrees.net.au My recipe I am going to give you today is Moules Provencale, (you can say it to all your friends and impress them with your French) Moules Provencale (Mussels Provencale Style)Serves 4 as entrée, 2 as main course You will need, for the Provencale sauce 600gr tinned chopped tomatoes6 cloves chopped garlic1 onion finely diced1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild)75ml of white wine5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped2tbsp of extra virgin olive oil½ bunch of basil leaves chopped3 sprigs of thyme picked or chopped3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in the dry spice isle of the supermarket)Salt and pepperPinch of sugarMethod: Get a heavy based sauce pan heat it up over a medium heat, add your olive oil, diced onion, chilli, garlic and fennel, cook for 1-2 mins until the onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to the boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar For the mussels2kg of fresh black mussels1 carrot small dice½ onion small dice1 stick of celery small dice2 cloves of garlic diced2tbsp olive oil½ bunch of chopped basil100ml white wine150gr of chopped black olives Method: To clean your mussel (stop smirking), give it a shower under the tap give it a scrub, and dont forget to give it a manicure by pulling off its beard. Get a heavy based pan with a firm fitting lid and place it on a high heat (if you do not have a pot big enough for your mussel do it two times). We want our mussel to have a really quick hot steamy time. Now after your pan has heated up place your diced vegetables and chopped garlic in the pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put the lid on and leave for a few minutes. If you see it steaming, it means the mussels are having a great time so dont open the lid and spoil their fun. After a few good minutes all the mussels should be open, add our Provencale sauce black olives and basil. Serve it up heaped up in a big main bowl with a few slices of crunchy wholegrain bread to mop up the beautiful sauce. This recipe is great with some cooked cous cous, a fresh green salad or some cooked spaghetti with some mussels tossed through. Now your'e cooking with gas. Some handy tips for your mussel . How do you pick good mussels (besides the ones at the gym)? Why would you want good mussels? Ps: Robert Lugton is responsible for all the bad jokes in this recipe and would like to apologise for any damage or discomfort caused by these jokes, Dont scroll any further there is nothing to zee down here Told you Why do it? That it no more THE END Okay okay one really bad last joke What happened to the prawn when he went to disco?He pulled a mussel and had to go home. written by Robert Lugton6degrees.net.au Source: Free Articles from ArticlesFactory.com