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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 Provencale sauce 600gr tinned chopped tomatoes 6 cloves chopped garlic 1 onion finely diced 1 med red chilli diced (seeds in if you like it hot, seeds out it you like it mild) 75ml of white wine 5 tbsp of fennel seed, or 1 small head of fresh fennel about 100-150 gr finely chopped 2tbsp of extra virgin olive oil ½ bunch of basil leaves chopped 3 sprigs of thyme picked or chopped 3 bay leaves (look like eucalyptus leaves well that is what my niece thinks, available in dry spice isle of supermarket) Salt and pepper Pinch of sugar Method: 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 onion has softened add your white wine, tinned tomatoes, basil, thyme and bay leafs, allow it to come to boil and simmer for 10-15 mins, season with salt and pepper and a pinch of sugar
For mussels 2kg of fresh black mussels 1 carrot small dice ½ onion small dice 1 stick of celery small dice 2 cloves of garlic diced 2tbsp olive oil ½ bunch of chopped basil 100ml white wine 150gr of chopped black olives
Method: To clean your mussel (stop smirking), give it a shower under tap give it a scrub, and don’t 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 pan quickly give it a mix so it does not burn, add our white wine and our mussels, quickly put lid on and leave for a few minutes. If you see it steaming, it means mussels are having a great time so don’t open lid and spoil their fun. After a few good minutes all 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 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.