Terra Americana

I have just one question to ask; who's idea was this?  Really, in the dead of winter, you want us to eat mussels?  Thank you, this crustacean is truly one of my favorite foods.  They always remind me of wistful days on the Cote d'Azur and hearken the blue skies and warmer temps we knew before and will love again.  This dish was like a mini holiday.

• 1 tbsp Coconut Oil
• 1 medium yellow onion, coarsely chopped
• 1 medium Bermuda onion, coarsely chopped
• 1/2 tbsp Fish Sauce
• 2 tsp Lemon Ginger Curry
• 1 pinch Dried Szechuan Peppercorns (optional)
• ¾ cup dry white wine
• 1/4 cup lemon juice
• 5 thyme sprigs
• 4 pounds mussels, scrubbed, de bearded if necessary
• 1 cup Coconut Milk

 

 

In a Dutch oven, melt coconut oil over low heat. Toss in the onions and thyme to coat with oil.  Drizzle on the fish sauce.  Sprinkle over the curry powder, add pepper and cook, for a couple minutes to soften the onion and toast the curry powder. Pour in the wine and lemon juice, increase the heat to medium, and simmer for a couple minutes more.

Toss the mussels in the pot and fold them into the sauce.  Increase heat to high and being sauce to a boil.  After 3 minutes check to see if some of the shells have opened.  If they have, turn the heat off, keep the lid on the pot, and let the mussels rest for 5 more minutes. 

 

Pour the coconut milk over the mussels and return the heat to high for as long as the sauce begins to boils again.  Allow to sit for another 5 minutes with the pot covered.  Transfer to a serving bowl.

 

Serve with crusty fresh bread or frites to enjoy this salacious sauce.

 

 

The first time I had duck was in a tiny hamlet outside of Exeter in Devon, England.  I think the village was called Tiverton, the name of the restaurant escapes me.  Two things I am sure of are that I was in the splendid company of David Palmer and the duck was to die for.  Rich and meaty, flavorful and filling.  Since then I have had duck prepared in a number of ways, none as special as Dorie Greenspan’s Around My French Table.  The combination of garlic, herbs, port and honey play as the perfect backdrop for Duck and local peaches.  On the grill its even better.  This is my adaption.

• 2lb duck breast
• 1/2 tsp sea salt
• 1/2 tsp freshly ground pepper
• 1tbsp Herbs de Provence
• 3 garlic cloves, lightly smashed, not peeled
• 1 tsp honey
• 1/4 cup ruby port
• 1 tsp Coconut Oil
• 4 ripe but still firm peaches, peeled, halved, and pits removed

Adapted from Dorie Greenspan’s Around My French Table.

More from this classic cookbook:

• Fresh Orange Pork Tenderloin
• St Germain des pres Onion Biscuits
• Swordfish with frilly carrot and herb salad
• Navarin Printanier