Mussels Steamed in White Wine

This recipe a friend gave me, back in 2010. He lives in Portugal and from what he tells me fresh fish is in abundance. I would love to live near the coast, a small fishing village. I can see myself deliberately going down to the local pub for lunch or dinner, with the sole purpose of making friends with the local fishermen. What could be better than meeting your mate Frank, off the boat in the morning and getting first pick of his catch? I would be perfectly happy eating fresh fish two or three times a week - failing that I am going to need a decent fish monger - which to be honest with my bone phobia is probably more practical than "my mate Frank." Still I can see myself living in a cottage on the coast, with my modern rustic looking kitchen, over looking the veiw, I'd enjoy doing the dishes while watch my sea views!

Fresh Mussels Steamed in White Wine

1lb fresh mussels

1 sliced leek

2-3 finely chopped scallions

2 cloves minced garlic

dash tabasco sauce

100g sliced mushrooms

1 tomato seeded and finely chopped

2 large glasses of wine (try not to drink any)

olive oil

1. In a frying pan, gently sauté the leek, garlic and mushrooms once the vegetables have softened add the scallions and tomato, mix well.

2. Transfer the vegetable mix to a large pot, add the tobasco sauce and two glasses of wine.

3. Add the mussels, cover and simmer until the wine is reduced by half and the shells havee opened.

I served this with crusty bread.

poaching fish

This recipe is another of my own, and also the other way that I like to cook fish, I have a serious issue with "crispy" fish, I can't stand the texture, but love the taste - rather unfortunate if you ask me. It's like, for example, if you really like peanuts but can't eat them because of a nut allergy, to me that's really unlucky, but at least you have a reason! I just start to gag because of the texture, how incredibly lame is that? Anyway by poaching the fish, you can pretty much bet your bottom dollar, that the fish will be perfectly cooked, and it only takes a few minutes...... I serve this with new potatoes and vegetables. The milk I turn into a white sauce, simply by adding a little flour to cold liquid and pouring it into the milk,

cook stirring continuously until it thickens and        

season to taste.                                                       

   Poached Fish

2 fish fillets of choice

milk

salt and pepper 

1 bay leaf

tsp Italian dried herbs

butter

1 tbsp cornflour

50 ml white wine

1. Place fish in a large skillet, cover half way with the milk, add salt and pepper to taste, the bay leaf, Italian herbs and a knob of butter. Cook until the fish is cooked, you can tell because it should easily flake with a fork...  You may have turn the fish over, to cook the other side.

2. Gently remove the fish, once it is cooked. Carefully wrap in toil foil and keep warm. Remove the bay leaf, from the fluid.

3. Add the white wine to the cornflour, and give it a good stir so that the flour has "dissolved" then slowly pour into the milk, gently bring to a boil, stirring continuously until the sauce thickens.

Serve with new boiled potatoes and vegetables of choice!