Tarte aux Moules
I cam across this recipe in one of Rick Steins cook books, and on checking for recipes on the web found plenty of other versions of this Tarte, both French and English.
This Tarte sounded very interesting and so with direction from my better half we made a Tarte aux Moules which was a success.
This is Rick Stein’s version of Tarte aux Moules made with local mussels, cream
Butter encased in crisp brown buttery pastry.
900gms (2lbs) mussels cleaned
50ml(2 fl oz) dry white wine
3 tablespoons of chopped parsley
keep the stalks
25 gms (1oz) butter
5-6 shallots finely chopped
5 garlic cloves
3 eggs beaten
300ml (10fl oz) double cream
salt and pepper
For the pastry
225gms(8oz ) plain flour
1/2 oz salt
65gms (2,1/2oz) chilled butter cut into pieces
65gms (2.1/2oz) chilled lard cut into pieces
1. 1/2 tablespoons of water
1 egg white
Preheat the oven to 200 C/400F
For the pastry, sift the flour and salt into a food processor or a mixing bowl, add the chilled butter and lard and work together until the mixture looks like
Fine breadcrumbs. Stir in the water with a table knife until it comes together into a ball.
Turn out onto a lightly floured work surface and knead briefly until smooth. Roll out and use to line a 25 cm (10 inch) loose bottom flan tin, 4cms (1.1/2) deep. Prick the base here and there with a fork and chill for 20 minutes.
Line the pastry case with a sheet of crumpled greaseproof paper, fill with baking beans and bake blind for 15 minutes. Remove the paper and beans and return the pastry to the oven for 5 minutes.
Remove once more and brush the base with the unbeaten egg white. Return to the oven for 1 minute, and then remove.
Put the mussels into a large pan with the wine and parsley stalks. Cover and cook over a high heat
For 3-4 minutes, shaking the pan every now and then until the mussels have opened.
Tip them into a colander set over a bowl to catch the cooking liquor. Leave to cool and then remove the mussels from the shells discarding any that do not open.
Melt the butter in a pan, add the shallots and garlic and cook gently for about 7 minutes until
Very soft. Add all but the last tablespoon of mussel cooking liquor ands simmer rapidly until it has evaporated. Scrape the mixture into a bowl and leave to cool. Then stir in the beaten egg, cream, parsley and season to taste with a little pepper and salt if needed.
Scatter the mussels over the pastry base and pour in the egg mixture. Bake for 25-30 minutes at 190C/375F until just set and lightly browned. Leave to cool slightly before serving.
This is Rick Steins recipe and it is a very tasty Tarte
In one of the French versions of this tarte they had added a little curry paste , other English versions have potatoe in the filling with the mussels
Wednesday, 7 October 2009
Saturday, 25 July 2009
Obelisk at Conwy
We came across this Obelisk on the Quay at Conwy, it is a column of mussels created from Welsh black marble . Not too many to the kilo!
Sunday, 10 May 2009
Scallops(Mussels) and Black Pudding served with Apple Chutney.
This recipe for Scallops and Black Pudding served with Apple Chutney sounded interesting and I tried it using large Mussels .
The recipe became Mussels sat on a Black Pudding and Apple sauce bed with a
Calvados and Crème Fraishe topping.
At the Taste of the West show at Westpoint Exeter we tried them out on the general public and the reaction was favourable so here is the original recipe using Scallops
Scallops and Black Pudding served with Apple Chutney.
For four people
12 scallops (3-4 scallops per person for a main course)(not applicable in Brixham)
(2 scallops for a starter)(????)
3-4 slices of best quality ,Black Pudding per person for a main course (2 for a starter).
Olive oil for frying
3 tablespoons apple chutney mixed with 2 tablespoons of cream
2 tablespoons of crème fraiche.
1 tablespoon of Calvados
Pepper
Chopped Parsley/Chives
Preheat the oven to 140 C
Mix the Apple Chutney with 2 Tablespoons of cream. Strain to remove lumps
Heat oil in pan and fry black pudding
Keep warm in preheated oven
Wipe the pan with a kitchen towel and add some more olive oil
Heat over a low heat and gently cook the scallops
Once cooked ,throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in the oven.
Add the chutney sauce to the pan, some freshly ground pepper and the crème fraiche, reheat gently.
Place a slice of black pudding in the middle of the plate with a scallop on top .
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.
The recipe became Mussels sat on a Black Pudding and Apple sauce bed with a
Calvados and Crème Fraishe topping.
At the Taste of the West show at Westpoint Exeter we tried them out on the general public and the reaction was favourable so here is the original recipe using Scallops
Scallops and Black Pudding served with Apple Chutney.
For four people
12 scallops (3-4 scallops per person for a main course)(not applicable in Brixham)
(2 scallops for a starter)(????)
3-4 slices of best quality ,Black Pudding per person for a main course (2 for a starter).
Olive oil for frying
3 tablespoons apple chutney mixed with 2 tablespoons of cream
2 tablespoons of crème fraiche.
1 tablespoon of Calvados
Pepper
Chopped Parsley/Chives
Preheat the oven to 140 C
Mix the Apple Chutney with 2 Tablespoons of cream. Strain to remove lumps
Heat oil in pan and fry black pudding
Keep warm in preheated oven
Wipe the pan with a kitchen towel and add some more olive oil
Heat over a low heat and gently cook the scallops
Once cooked ,throw in the Calvados and flambé. When the flames have died down, remove the scallops and place in the oven.
Add the chutney sauce to the pan, some freshly ground pepper and the crème fraiche, reheat gently.
Place a slice of black pudding in the middle of the plate with a scallop on top .
Pour the cream and chutney sauce over and decorate with some chopped parsley/chives.
Oyster Kilpatrick
Nephew Fraser visited from Oz, and recommended Oyster Kilpatrick as a popular Oyster recipe down under in Sydney ,
Looking at this recipe it sounds interesting .
We have some excellent Oysters , phone the yard to order and try this recipe from down under .
Ingredients
24 fresh oysters in their shells shucked
Rock salt
1Tablespoon of Worcester shire sauce
30 grammes of butter
4 slices of bacon rind and fat removed finely chopped
Sea salt to taste
Fresh ground black pepper to taste
2 tablespoons of flat leaf parsley chopped
Lemon wedges to serve
Directions
Preheat the grill to the hottest temperature
Arrange the Oysters on a bed of rock salt,
In a large shallow ovenproof dish
Combine the Worcestershire sauce and butter in a
Small saucepan and heat the butter until it melts and the mixture
Begins to bubble around the edges of the saucepan.
Remove from the heat.
Spoon a little of the Worcestershire sauce and butter mixture
Over each Oyster and top evenly with the diced bacon, sea salt and freshly ground black pepper to taste
Cook under a preheated grill for 3-4 minutes ,or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.
Looking at this recipe it sounds interesting .
We have some excellent Oysters , phone the yard to order and try this recipe from down under .
Ingredients
24 fresh oysters in their shells shucked
Rock salt
1Tablespoon of Worcester shire sauce
30 grammes of butter
4 slices of bacon rind and fat removed finely chopped
Sea salt to taste
Fresh ground black pepper to taste
2 tablespoons of flat leaf parsley chopped
Lemon wedges to serve
Directions
Preheat the grill to the hottest temperature
Arrange the Oysters on a bed of rock salt,
In a large shallow ovenproof dish
Combine the Worcestershire sauce and butter in a
Small saucepan and heat the butter until it melts and the mixture
Begins to bubble around the edges of the saucepan.
Remove from the heat.
Spoon a little of the Worcestershire sauce and butter mixture
Over each Oyster and top evenly with the diced bacon, sea salt and freshly ground black pepper to taste
Cook under a preheated grill for 3-4 minutes ,or until the bacon is crisp.
Sprinkle with parsley, and serve with lemon wedges.
Saturday, 9 May 2009
Bothy Oysters
Ingredients.
4 Oysters shucked, reserving the juice and shells.
4 x 30-50 gms (4 x 1-2 ozs) slices of black pudding.
2x5 ml spoon (2 tea spoons) apple sauce.
Salt and Black Pepper.
50ml (2 fl oz) malt whisky.
30 gms (1oz) Highland cheddar cheese.
Serves 2
Method.
Microwave power 800 watt
Preheat the grill
Microwave black pudding for 1 minute.
Remove skin and mix with the apple sauce, salt and
black pepper.
Poach the oysters for 1 minute in their own juice along with the whisky.
Remove the oysters and set aside.
Add whisky liquid to black pudding mixture and beat well.
Shave a few fine slices of cheese using a vegetable peeler.
Place 2-3 x 5ml spoon (2-3 teaspoons)of black pudding mixture
into each oyster shell. Top with an Oyster and cover with cheese shavings .
Grill for 1-2 minutes until the cheese melts.
Serve with lemon wedges and more malt whisky.
Original Seafish recipe.
4 Oysters shucked, reserving the juice and shells.
4 x 30-50 gms (4 x 1-2 ozs) slices of black pudding.
2x5 ml spoon (2 tea spoons) apple sauce.
Salt and Black Pepper.
50ml (2 fl oz) malt whisky.
30 gms (1oz) Highland cheddar cheese.
Serves 2
Method.
Microwave power 800 watt
Preheat the grill
Microwave black pudding for 1 minute.
Remove skin and mix with the apple sauce, salt and
black pepper.
Poach the oysters for 1 minute in their own juice along with the whisky.
Remove the oysters and set aside.
Add whisky liquid to black pudding mixture and beat well.
Shave a few fine slices of cheese using a vegetable peeler.
Place 2-3 x 5ml spoon (2-3 teaspoons)of black pudding mixture
into each oyster shell. Top with an Oyster and cover with cheese shavings .
Grill for 1-2 minutes until the cheese melts.
Serve with lemon wedges and more malt whisky.
Original Seafish recipe.
Spaghetti Cozze e Zafferano GranSapore
An Italian national translated this recipe from the back of the packet of Saffron .Spaghetti with Mussels,and Saffron.
Its a bit vague as it does not give any weights, but if you are an Italian this would be perfectly natural, as you would know how much to put in from watching your mother and how long to cook it. (This is my excuse )
Clean the mussels . Cook the spaghetti al dente (little hard inside). Chop the garlic into slices . Dissolve the Saffron into a little hot water.
In a hot pan put the olive oil,garlic and the mussels until they are well open. Add salt and pepper.Add the Saffron.Add the spaghetti and cook everything for a couple of minutes. Serve with Parsley.
Not a lot you can say about this recipe !!!.
Its a bit vague as it does not give any weights, but if you are an Italian this would be perfectly natural, as you would know how much to put in from watching your mother and how long to cook it. (This is my excuse )
Clean the mussels . Cook the spaghetti al dente (little hard inside). Chop the garlic into slices . Dissolve the Saffron into a little hot water.
In a hot pan put the olive oil,garlic and the mussels until they are well open. Add salt and pepper.Add the Saffron.Add the spaghetti and cook everything for a couple of minutes. Serve with Parsley.
Not a lot you can say about this recipe !!!.
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