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J U N E 2 0 1 7

M E D I C U S

49

F O O D

W I N E

F O O D

IT’S COLD OUTSIDE

and if you’re craving a warm, wholesome meal, look no further than this page – a delicious warming Curried

Mussel Soup from Nantes, and a simple truffle cheese toastie. Perfect accompaniments to all the great TV shows being aired

at the moment. Watching President Frank Underwood at his manipulative best in

House of Cards

while sinking my teeth into a

cheesy toastie – that’s a hard one to top!

Soup & Toast – on another level

Russell Blaikie

Chef/Partner

Must Winebar

MOUCLADE - CURRIED MUSSEL SOUP

Serves 6

MANJIMUP BLACK TRUFFLE & ABONDANCE CHEESE TOASTIES

Makes 12

Ingredients

1.5kg fresh mussels,

de-bearded and scrubbed

90gm butter

3 large shallots, chopped

2 cloves garlic, crushed

Good pinch of saffron

375ml dry white wine

Good sprig of fresh thyme

3 potatoes, peeled and finely

diced

300ml crème fraiche

1.5 litres fish or chicken stock

2 heaped teaspoons curry

powder, roasted till fragrant

Sea salt and freshly ground

pepper

2 tbs chopped flat leaf parsley

Ingredients

1 baguette

90 grams Abondance

cheese

1 fresh black truffle (a

15-20 gram truffle would

be plenty)

Extra virgin olive oil

Method

• Melt half the butter in a large lidded

saucepan, add shallots and garlic and

sweat until soft.

• Soak the saffron stamens in the white

wine.

• Add thyme, and wine (with saffron)

to the shallots, bring to a fast boil,

add mussels, fit lid tightly and steam

until mussels open (approximately

1 minute).

• Pour liquid/mussels into a colander, reserving liquid.

• Remove mussel flesh from shells, reserving a few in their shells to garnish the soup.

• Heat the remaining butter in saucepan and add potatoes and leeks and sweat slowly for

2 minutes.

• Fine-strain the mussel cooking liquid over vegetables, add stock and bring to the boil. Simmer

until vegetables are tender.

• Strain and purée vegetables in food processor, adding them back to the cooking liquid.

• Add crème fraiche and roasted curry powder, season and gently warm.

• Sprinkle reserved mussel flesh and whole mussels into soup and serve immediately with

lashings of chopped parsley.

Method

• Pre-heat oven to 200C.

• Slice the baguette into 24 one centimetre

thick pieces.

• Slice some of the Abondance and lay onto

one slice of bread, shave the black truffles

tissue paper thin and add a few slices then

sandwich together with another slice of

bread; keep going until all of the bread is

filled.

• Lay the toasties onto a baking tray and

drizzle generously with the olive oil, turn over and repeat.

• Place into the oven and cook for approximately 6 minutes until the toasties are crispy, golden

brown and the cheese filling has melted.