Monday, 22 September 2008


Why am I not posting on my garden? All the pruning and fertilising that I did for the Garden Club's visit was just a week too late - next time I know to cater for six weeks and not one month before a big event. Anyway the garden is about to burst into full colour in a day or two and I don't want to spoil the show. So I am posting on other areas of life...... I used to be a reasonable cook. But now it comes and goes. Tonight this was one of my winners so I thought I would write it down because I can never remember my recipes to recreate them. This was a mussel and shrimp tomato something in a garlicky white sauce.
I really believe that your pot has a lot to do with it - tonight I used a large Le Crueset pot that I lugged all the way from Miami a few years ago. It is perfect for white sauces. I had no butter so started with an olive oil base, 4 crushed cloves of garlic, two tablespoons of flour and about 1 1/2 cups of full cream milk. I made my roux and cooked it quite a bit before adding the milk a little at a time. I added about a cup of grated cheese, 1/2 cup of white wine and one teaspoon of mustard. If I had to change any thing - I would have used vermouth or sherry if I had had in the cupboard and added gruyere instead of cheddar....but I made do with what was in the fridge.
I then added a tin of button mushrooms (no fresh), one cup of diced frsh tomato, about 2lbs of jumbo shrimp, shelled and cleaned; and one pack of Greenshell mussles. I sprinkled half pack of Maggi taste maker and a little white pepper and covered the pot and left to simmer on low for about ten minutes.

I then cut some parsley and green onion and sprinkled over the top. I served it with linguine and red wine. I know.....this is a white wine dish but I love to break the rules. It was a big hit and maybe I'll do it again.


mountainear said...

Sounds absolutely delicious. Can you advise a substitute for Maggi Tastemaker - I don't think it's available in the UK?

My Chutney Garden said...

Any good chicken-stock cube will do fine. And if that is not available just plain old salt will do the trick. There are all sorts of ways to kit out this recipe...
if you have homemade shrimp stock, or if you have some extra scallops lying around.

Barbara said...

What a delicious seafood dish (which I am so fond of) you created! It would have been a great pleasure to be your guest for dinner. By the way, I think today people often don't stick any longer to the traditional wine least here in my country. We drink what we like, so it can happen, that we sometimes drink a fine white Italian wine together with an Italian dish which normally would have demanded a red sort of wine.