Moules Gratiné
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Cooking time: 35 minutes for menu Cooking schedule: see below for menu instructions |
Mussels Gratiné Time: 25 minutes - add another 15 if you have to clean/ de-beard
16oz (500gr) mussels - preferably cleaned
1 cup white wine
1 bay leaf
1 sprig thyme
2 cloves garlic
2 tbs olive oil
1 medium onion
2 cloves garlic
2 tbs chopped parsley
1 can whole tomatoes
1/2 cup bread crumbs
Dump the mussels into a dry sink and look at them. Any idea what to do with them? I didn't the first time, but we learn. First thing, after the clattering in the sink (I meant 'dump' literally) they should all be closed. Any that are not tap lightly on the shell - if they do not close throw them away - they are already dead and we don't want them. If they are not cleaned (ask the fishmonger - lovely word, that) - they probably are where you live - not for me) they need the barnacles scrubbed off with a brush and the beards - the stringy bit hanging out of the shell that they use to attach themselves, pulled off - just grab and pull toward the hinge. Once they are cleaned sort through them tossing any that are very tiny (not worth the effort) or seem heavier than they should be (probably full of sand). Set mussels aside - well done! Heat wine, bay leaf, thyme and 2 whole garlic cloves in large pot with a tight-fitting lid over high heat. When wine is boiling dump in the mussels and cover. Reduce the heat to medium and give the pan a shake every minute or two. Uncover after 3 minutes - if most of the mussels are open remove from heat. If not, cover and give them another minute. When done, pour mussels into a colander over a large bowl to catch the cooking liquids. Strain cooking liquid and set aside. Chop onion and garlic. Sauté over medium heat in 1 tbs olive oil in a large nonstick skillet until transparent. Drain tomatoes and roughly chop. Add to skillet and sauté 5 minutes. Add 1/4 cup of reserved cooking liquid, reduce heat and simmer until it becomes a bit thick - sauce-like. Add parsley. Back to the mussels: using only the open mussels, break off top half of the shell and place the mussel in its half-shell in a baking dish, 8 X 10 (20 X 25cm), 9 X 13 (22 X 30cm), whatever works; they should just fit. Spoon tomato sauce evenly over the mussels, sprinkle with bread crumbs and drizzle with remaining tbs olive oil. Bake at 400 F (200C) for 10 minutes. Serve
Grilled Tuna with Asian-Inspired Marinade Time: 30 minutes
2 tuna steaks, 6 - 7 oz each (200 gr each) Note: If you get sushi-grade tuna you will definitely
want to have this rare (it has to be graded to a higher standard so it is okay
to eat raw). Regular tuna we normally have medium to medium-well.
Marinade
2 tbs soy sauce
2 tbs orange marmalade
2 tbs ketchup
1 tbs olive oil
1/4 tsp ground ginger
1/2 tsp rosemary
1/4 tsp garlic powder
Put tuna in dish with deep sides. Mix all ingredients for marinade, pour over fish and let marinate for 15 minutes. Remove from marinade and cook on barbecue grill for 4 - 6 minutes per side (depending on thickness) for regular tuna, 2 - 3 minutes for ahi. - or until done to your liking. Baste with reserved marinade before turning. Remove and serve. Can also be cooked under broiler or sautéed in nonstick pan for roughly the same amount of time.
Herbed Polenta Squares Time: 15 minutes (with quick-cooking polenta)
1 cup chicken stock
1 tbs olive oil
1/4 cup polenta
1/4 cup Parmesan
1 tbs fresh chives
1/2 tbs fresh oregano
1 tbs fresh basil
1 tsp olive oil for baking dish
Snip herbs. Bring stock and oil to boil in a small saucepan. Add polenta, whisking constantly - or it will have little volcanic eruptions spewing polenta all over your stove. Turn heat down and cook about 5 minutes (or whatever your package tells you), stirring constantly. You may have to switch to a wooden spoon. When done, stir in cheese and herbs. Pour into a 7" (17cm) square glass baking dish that has been brushed with oil. Let cool 5 minutes, cut into squares and serve.
Pepper and Onion Salad
Time: 15 minutes
there will be leftovers - and a plan for them
1 green pepper
1 red pepper
1 yellow pepper
2 sweet onions
1 tbs olive oil
2 tbs capers
1 - 2 tbs fresh oregano
1/2 cup cherry tomatoes
Vinaigrette
Slice peppers into strips about 1/3" wide (1cm). Cut onions in half and slice about 1.4" (.7cm) wide. Heat olive oil in large nonstick skillet over high heat. Add onions and stir-fry quickly, just until starting to get soft. Add peppers and stir-fry for 2 - 4 minutes. They should be getting brown spots but still be crisp-tender. Remove from heat and spread on a plate or tray to cool quickly. When cool, divide in half. Refrigerate half for Sunday. Put the other half into a bowl. Cut cherry tomatoes in half. Snip oregano if large leaves. Add tomatoes, oregano and capers to peppers. Add vinaigrette, toss well to combine and serve.
Vinaigrette
2 tsp Dijon mustard
3 tbs white balsamic vinegar
5 tbs olive oil, the good stuff
Put all ingredients in a small bowl and whisk well to combine. Divide in half and refrigerate half for tomorrow night.
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Cooking schedule: 35 minutes for menu
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Prepare pan for polenta |
Cooking for Two? Or more?
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