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1/2 cup |
white wine |
1/2 cup |
water |
12 |
mussels, cleaned |
3 tablespoons |
butter |
1-1/2 ounces |
minced shallots |
1 small clove |
garlic, minced |
1 tablespoon |
minced parsley |
2 tablespoons |
pastis |
1 |
egg yolk, beaten |
1. |
Preheat oven to 425° F. |
2. |
Heat wine and water to a boil in a sauce pan large enough to hold the mussels in a single layer. Add mussels, cover and poach until the shells just open. Remove from heat and drain. Remove mussels from shells and place in individual ceramic escargot dishes. Set aside |
3. |
In a small sauce pan, melt 1 tablespoon butter over low heat. Add shallots and sweat for about 5 minutes. Add garlic, parsley and pastis. Melt remaining butter, set aside to cool slightly. Temper egg yolk with hot butter Beat lightly until creamy. Combine shallot and egg mixtures |
4. |
Divide butter mixture among mussels. Place dishes in oven and cook until golden, about 9 minutes. |
5. |
Serve hot. |
Yield: 2 servings. |
Source: adapted from Linda Dannenberg, Paris Bistro Cooking, 1991, page 80. |
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noix de coquilles Saint-Jacques à l’infusion de morilles séchées, petite daube d’endives |
12 small |
dried morels |
1 cup |
hot water |
1/2 cup |
chicken stock |
salt and fine, freshly ground white pepper |
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1 ounce |
fatty, smoky bacon, 1/4" wide strips |
1 tablespoon |
butter |
2 small |
heads (about 6 ounces) endive, 3/8" crosswise pieces |
balsamic vinegar |
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12 |
scallops, 1" thick |
1 tablespoon |
chilled butter, small pieces |
1. |
Soak mushrooms in hot water until soft. Remove from water. Strain water through a coffee filter and combine with stock. Reduce until almost a syrup. Adjust salt and pepper and set aside. |
2. |
Thoroughly wash morels in running water. In a small sauce pan, simmer morels in just enough water to cover until soft. Set aside, but keep warm. |
3. |
Sauté bacon until crisp. Drain and set aside. |
4. |
Melt butter in a sauté pan over medium heat. Sauté endive until cooked. Add cooked bacon and season with salt and pepper. Splash on a small amount of vinegar. |
5. |
In the meantime, heat a nonstick sauté pan over high heat. Sauté scallops on one side until browned and almost cooked through. Turn over to barely cook the opposite side |
6. |
Place half the endive mixture in a small mound in the center of warm plate. Arrange 6 scallops, brown side up, around the endive. Drain mushrooms and place 1 morel in between each scallop. Reheat sauce, remove from heat and whisk in chilled butter. Drizzle sauce over scallops and mushrooms. |
Yield: 2 servings. |
Source: Jean-Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997. |
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2 slices |
brioche |
40 grams (about 3 tablespoons) |
butter |
140 grams |
blueberries |
25 grams (about 1-1/2 tablespoons) |
sugar |
40 grams (about 3 tablespoons) |
heavy cream |
ice cream, such as glace au poivre (see below) |
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2 sprigs |
mint (optional) |
1. |
Warm dessert plates. Toast brioche. |
2. |
Melt butter in sauté pan over high heat. Sauté blueberries a couple minutes. Add sugar and cream. Reduce until cream is incorporated into a sauce. |
3. |
Divide cooked blueberries on plates. Place a large spoonful of ice cream next to berries. Cut brioche slices diagonally and arrange on ice cream. Garnish with mint sprigs |
Yield: 2 servings. |
Source: Jean-Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997 |
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1 |
egg |
1 |
egg yolk |
125 milliliters |
whole milk |
60 grams |
sugar |
125 milliliters |
heavy cream |
1/4 teaspoon |
finely ground white pepper “maniguette” |
1. |
Whisk the eggs together. Add milk and continue to whisk until smooth. Add sugar and whisk until dissolved. Transfer to a sauce pan and cook over low heat, stirring continuously, until the mixture starts to thicken. |
2. |
Cool mixture in ice bath. Add cream and pepper. Chill thoroughly. |
3. |
Freeze mixture in ice cream maker until firm but not hard. |
Yield: 2 large or 4 small servings. |
Source: Jean-Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997 |
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