• 8 – 9 lbs of mussels
• 2 cups of dry white wine
• 2 large tomatoes
• 1 cup (10 – 12) shallots
• 1 bouquet garni(thyme parsley laurel)
• 1 large head of garlic (approx. 10 cloves)
• 4 tablespoons of chopped parsley
• 6 tablespoons of salted butter
• 4 tablespoons of cornstarch
• 1 and 3/4 cup of heavy cream
Rinse the mussels under water, and discard any broken or open mussels. Cut the tomato into slices, coarsely chop the shallots. Heat the olive oil in a pan, add the mussels, white wine, shallots, tomatoes, thyme, 1/3 of the of the parsley and bouquet garni. Heat on high and stir regularly until all the mussels are open. Remove the mussels, leaving a maximum amount of juice in the pan and reduce by half. Strain the mussel juices through a colander lined with paper towels (the goal is to remove the sand). Collect the juice and save for the sauce.
Chop the garlic and remaining parsley. Melt the butter in a separate saucepan and add the garlic and parsley. Cook for 3 minutes, add the cornstarch, mix well and cook again on medium heat for 2 minutes. Add the fresh cream and the juice of the mussels, stir regularly over low heat until cream thickens.Return the mussels to the pan, pour the sauce over and reheat on medium for 5 minutes.
FRENCH FRIES INGREDIENTS:
• 2 lbs of russet potatoes
• Oil for frying (traditionally white Belgian fryers use beef, sometimes with the addition of pork fat or mutton, which gives this particular taste for frying fries, however, oil will make the chips lighter and more digestible)
FRENCH FRY DIRECTIONS:
Peel the potatoes, wash them and cut into strips. Wash again and dry them in a clean dish towel. Cook for the first time in oil heated to 300° F for 7-8 minutes. Do not overload the fryer, cook 1/3 of fries at a time. Cool fries, time to take a drink or prepare the rest of the meal.
Cook the fries a second time in oil heated to 375° F for about 3 minutes (they should be crisp but not hard). Serve fries immediately, along with a salt shaker. Not recommended to salt in advance, because fries then soften and some people prefer unsalted fries. 8 – 10 servings. Recipe courtesy of Marquis Lalande
Armand Lalande, great economist, member of the Medoc and Consulate of Austria-Hungary, founded the house wine trade “A.LALANDE & CIE” in 1840. As one of the jewels of Bordeaux located in the historic district Chartrons, House A. Lalande & Co. specializes in the breeding and trading of Bordeaux wines worldwide. Marquis de Lalande has a beautiful pale yellow color with green tints. This wine has a fine and delicate nose with good minerality. On the palate, it is intense and harmonious. Best served at 48°F as a lovely aperitif or a perfect pairing with grilled fish or shellfish.
“While the last several vintages of red Bordeaux might be slightly off the regions top form, not so the white wines. These pear and lemon tinged wines are fun, tangy and delightful with a myriad of seafood and shellfish dishes.” – Doug Frost, Master of Wine, Master Sommelier
Winemaker: Eric Marin
Appellation: Bordeaux Controllee, France
Varietal Blend: 100% Sauvignon Blanc
Analysis: 12% alc/vol
Critical Acclaim: Reviewed and approved by Doug Frost, Master Sommelier and Master of Wine