Recommended Pairing: Chablis Premier Cru Montée de Tonnerre 2007
Ingredients (yields two servings):
4 sundrenched tomatoes
1 ball of buffalo mozzarella
1 glass of milk or single cream
2 tablespoons of freshly grated Parmigiano-Reggiano
Clove of garlic
Toast the ciabatta bread and cut it into thin slices.
Peel the tomatoes and then blend them with the garlic clove, some salt, pepper and a drizzle of olive oil.
Pour the tomato purée in a glass.
Dice the mozzarella and blend it with the milk or single cream. If you can't get enough froth whisk it a bit. Add the lemon zest at this stage.
Set your oven to 400 degrees and drop two separate tablespoons full of grated Parmigiano-Reggiano on a non stick baking tray.
Wait till they have melted and start to brown a bit, take them out they will bring some crunchy texture to the dish
Plunge the bread sticks into the tomato purée, cover with the mozzarella froth and add a bit of pepper and basil.
Ingredients (yields four servings):
1 green pepper
1 red pepper
A bunch of parsley
A bunch of coriander
Wash and clean mussels.
Add two tablespoons of olive oil to a deep pan and brown the onions and shallots without caramelizing them.
Add the mussels and mix.
Add the thinly sliced peppers and mix.
Add Chablis wine.
Place the lid onto the pan the steam will cook the mussels.
Stir a couple of times for even cooking.
Now there is no real timer for this recipe but the eye. Once the mussels are open they are cooked (please don't try to open the closed one and if they remain closed throw them away).
Pour the mussels in a large dish and serve.