Sun / Oven Dried Tomatoes

Image courtesy of myrecipes.com

The one thing i love about the warm climate of the mediterranean region is it produces some wonderful fruit due to the abundance of sun. A pinnacle of which - the sun dried tomato is a staple of alot of meditteranean cuisine in a variety of dishes inclusive of tapas, antipasti etc.

In Britain alas we are not so fortunate. That said there's no means to say we cannot use conventional cooking methods to produce something similar that will satisfy your need for sun dried tomatoes. This simple recipe will produce some good results which you will enjoy time and time again.

These also make great gifts, when presented nicely, so can be made up n advance and passed on to loved ones at a later date.

You will need (makes roughly 36):


18 ripe plum tomatoes (or cherry tomatoes for even sweeter)
sea salt
6 cloves garlic sliced thinly
8 tbsp chopped oregano
freshly ground black pepper
extra virgin olive oil
4 rosemary sprigs
balsamic vinegar

The doing bit:

Preheat oven to 100C (or as low to it as you can get. Even lower than this is better but will take longer). Slice the tomatoes in half and scoop out most of the seeds. Place cavity side down on some kitchen paper for about half an hour.

Place the tomatoes cavity side up on a wire rack, on a roasting tray sprinkle with sea salt and add a slice of garlic to each tomato along with a liberal sprinkling of the oregano and a blade or two of rosemary. Drizzle with olive oil, and add a few drops of balsamic vinegar to each tomato half. Place in oven for about 3-4 hours, or leave out in the sun for several days if possible.

Storage: Place under olive oil in a sealed jar until use. Use in any recipe that requires them.

Turkey, Lemon & Herb Terrine

This is a rather simple recipe that can be produces really cheaply using turkey legs. Granted not everyone likes the dark meat, but this recipe might just convert you. Its very tasty :)

I made this to take to work as something a little bit different for mealtimes away from the usual fish and chicken approach. granted it took a little more time than i usually spend on my work meals but hey, i may as well be good to myself. Sneaking a slice earlier suggests im going to very much enjoy it. I may take along some of my fig balsam vinegar to dress it with.

You will need:

2 Turkey legs, cooked / slow roasted so the meat is tender.
juice of 2 lemons
1 star anise
12 leaves sage
2 handfuls spinach
salt and pepper

The doing bit.

Once the turkey legs are roasted keep back any juices and add to a pan along with the star anise, and lemon juice. Reduce gently by two thirds and set a side to cool slightly.

Take the meat from the bones and shred into small pieces. Add to a mixing bowl with the spinach and sage and season with salt and pepper and a pinch of nutmeg.

Add the meat to the terrine layering carefully. Press as firmly as possible, add the liquor from the pan and set in a refrigerator for 12 hours.

Serve.

Rhubarb Compote

image courtesy of http://millyanddottie.blogspot.co.uk/

This wonderful accompaniment can go with a variety of things. Rhubarb goes with all things gamey, so its a treat to have with duck, goose, guinea fowl, venison or even beef if the tone suits. Aside form this it goes phenomenally well with smoked fish sucj as mackerel (with a hint of truffle if you're feeling adventurous).

If necessary you can also add this to desserts as an accompaniment too - it goes phenomenally well with alot of things in the dessert world also with apples, pears and even strawberries (in some contexts) or can be aded to pies and crumbles as a secret ingredient.

You will need(makes a large batch:

1 Kilo of rhubarb stripped and diced
75g of fresh ginger skinned and cut into a fine dice, or grated from frozen
125g of red wine
250ml additional red wine* (for the stock syrup)
250ml (by volume) sugar* (for the stock syrup)

The doing bit:

Make stock syrup  by combining the additional red wine ans sugar in a pan, and heating gently until the sugar has melted into the wine.


To the stock syrup add the rhubarb and cook till tender

Add to this the ginger reduce by a third on a low heat

Add the red wine and reduce by another third the mixture

You should have a deep red colour and a thick consistency.

allow to cool slightly and store.

Brandade Dressing

This dressing is primarily used to serve with brandade dishes such as Cod Brandade, but goes well as an accompaniment or dressing to a variety of fish dishes, salads and similar light meals.

Makes 600ml

1 Onion finely chopped
25g of thyme chopped
25g of rosemary chopped
25g of basil chopped
25g of chopped parsley
2 cloves of garlic crushed
50g of unsalted butter
500ml of olive oil
300ml of red wine
50g of chopped walnuts
50g of chopped olives
25g of anchovies chopped
25g of capers chopped
8 tomatoes concassed

Sweat off onions, herbs and garlic in the butter and a little olive oil till soft

Add red wine and reduce to about 2 tablespoon of liquid

Add remaining olive oil, with the rest of the ingredients; omitting the tomatoes

Bring to a simmer for a few minutes, then add tomatoes, season remove from the heat

Vierge Dressing

Vierge is one of those classic flavours that accompanies mainly fish dishes - the most prominent of which being more sweetly palatable fish such as seabass and seam bream. It does however go well alongside a multitude of fishes and even white meats where applicable. Its easy to make, it just takes a while. When you taste it you'll see why.

You will need:

550ml of olive oil

50g 0f Coriander seeds

1 Bunch of tarragon, stripped and chopped

12 black peppercorns, crushed

4 shallots finely chopped

3 cloves of garlic crushed

Sea salt

Warm the oil with the coriander seeds

Pour over the other ingredients

Marinade for a week

Double baked cheese souffle

Cheese souffle is porbably one the most notorius dishes that people acclaim to easily go wrong/ in all honesty theyre not that much of a nightmare, just be sure not to open the oven whilst cooking, and if you must, do not slam the door when closing. Other than this its pretty much plain sailing.


You will need (makes 8)


500ML OF MILK

100G OF SPINACH COOKED, CHOPPED AND SQUEEZED

30G OF BUTTER

PLAIN FLOUR TO BLEND INTO A PASTE WITH THE BUTTER

100G OF GRATED CHEDDAR CHEESE

PINCH OF FRESH NUTMEG

TEA SPOON OF ENGLISH MUSTARD

4 EGGS

Double butter ramekins, this is done by buttering then freezing or chilling the ramekins then buttering again

Sauté off the spinach with seasoning of salt, pepper and nutmeg

Chop up the spinach then squeeze to remove water

Blend heated butter with flour to make a paste

Put the spinach into milk pan and bring to the boil once simmering

Beat the flour paste into the spinach milk until a smooth sauce is created

Add the cheese, nutmeg and mustard stir in to form a smooth sauce

Allow the cheese sauce to cool, while the sauce is cooling separate the eggs and beat the egg white into stiff foam

Mix in the egg yolks into the cheese sauce

Fold in the egg whites

Pour the mix into each of the ramekins leaving a 1 cm from the top

Bake for 8 minutes then cool and fridge

Parmesan Crisps

Image provided courtesy of wordsfromwillow.blogpost.co.uk

These are usually served as an accompaniment to either a main meal or a starter type dish or even with soups. They provide an interesting texture, definite depth of flavour and can provide means of being a vehicle for accompanying flavours also. Ill also warn you they're incredibly moreish.

You will need: (makes one large crisp)

50g grated parmesan cheese
one tiane / serving ring (heat ristsant) - egg rings will do perfectly.
Silicon mat

The doing bit:

Pretty simple. Just add the grated parmesan to the ring on a silicone mat and flatten so that the cheese is evenly spread. Grill for about 3 mins until the cheese begins to bubble / colour. Remove from heat, then allow to cool.

feel free to add a variety of seasoning, such as chilli, herbs, pepper, paprika etc depending on what you're going to serve it with. Finely chopped rosemary work brilliantly.

Slow roast tomato salsa

image courtesy of  26fruits.co.uk

This salsa is a great accompaniment to many dishes, and as a dipping sauce for the more lesuirely occasions, such as when using with nachos and similar "dipping" type dishes. Its very easy to make, and uses a sweet and spicy element to please a number of palates.


You will need:

300g cherry vine tomatoes, vine tomatoes, or plum vine tomatoes.
2 teaspoons jalapeno chillies chopped
1 clove garlic, sliced very thinly.
2 spring onions, chopped finely.
tbsp fresh rosemary
1 teaspoon red wine vinegar
Salt & pepper to taste

The doing bit:

First cut the tomatoes in half and place on a baking tray. On each tomato half add 1 slice of garlic and a blade of rosemary, and a few drops of the red wine vinegar and a sprinlking of salt. Place the tomatoes in a warm oven 9/about 170C) for about 40 mins until they begin to shrink and caramelise slightly. remove fromt he oven and allow to cool.

IN a mixing bowl combine remaining ingredients, allowing the tomatoes to break up (dont be shy). Taste the mixture ans season accordingly. For extra sweetness add a tablespoon of honey of maple syrup.

Enjoy.

Butternut squash & cashew nut roast

Image courtesy of all recipes.co.uk

The nut roast is probably one of the more popular vegetarian dishes, comprising mainly a loaf type of arrangement of roasted vegetables, nuts, herbs and several other ingredients. This recipe makes no exception, although the utilisation of butternut squash and cashew nuts provides a wonderful sweet element to the dish, with the mellow aromatics of garlic and sage providing a hearty warm flavour.

You will need (makes a loaf):

1 onion finely chopped
2 cloves garlic choppid very finely
Olive oil to hand for saute work
2 large deseeded butternut squash, cut into 1cm cubes
225g raw cashew nuts (optionally half anf half pistachio nuts) roughly chopped
pinch nutmeg
6 leaves sage chopped finely
salt and pepper

The doing bit:

Preheat oven to 220 C and roast for about half an hour until it begins to caramelise. While this is cooking in a pan saute the onion until it begins to colour / soften, add the garlic and cook on a low - moderate heat until the garlic begins to soften. Set to one side.

Take the finished squash and all other ingredients and mix well. Add a generous pinch of salt and pepper, then press into a lined loaf tin. Bake for 60 minutes at roughly 200C, cover with foil for the fist 40 minutes then remove for the last 20.

Allow to cool a bit then cut into slices. Serve and devour.

Chilli Butter (as an accompaniment

image courtesy of devonfresh.com

Much like our other larder items, chilli butter is one of those wonderful flavour additions that can be used in a multitude of ways.It goes phenmoenally well with fish, white meats and vegetables where neccesary for both cooking and for finishing, giving a spicy and enjoyable edge.

You will need (makes a batch of about 8-10 portions)

1 and a half red chillies, chopped very finely, seeds removed.
salt and pepper
tbsp lemon juice
1 shallot chopped very finely
tbsp finely chopped parsley
1 clove garlic, crushed
250g butter.

The doing bit:

Melt the butter until soft. Mix all ingredients together until they form a uniform paste. Wrap the butter in clingfilm into a sausage shape and chill until required.

Plum Sauce

Plum sauce is one of those wonderful luxurious sauces that provides brilliant mellow tones, deep flavour that complements a variety of herbs and meats and other vegetables, and works well to balance alot of strong and salty flavours. In particular as a sauce plum goes phenomenally well with duck and game. The use of our own larder items here also makes for easy assembly and construction.

You will need (per serving):

2 tbsp plum relish
200 ml chicken or game stock
sprig of rosemary
salt and pepper to taste

The doing bit:

in a saucepan heat up the plum relish gently. Add the stock and rosemary, bring the mix to the boil stirring occasionally, then simmer until reduced to required thickness. Season where appropriately.

Orange Braised Fennel

image courtesy of leighcourtfarm.org

*Part of the sizzling staffordshire menu series*

I like this as a side dish because its a good accompaniment to alot of game dishes, particularly in the poultry section of the food group such as turkey, duck, pheasant, partridge and guinea fowl etc. The citrus element works very well with  the aniseed element of fennel and provides a nice clean tone to complement game perfectly.

You will need (serves 3):

3 bulbs fennel, halved vetrically, trimmed.
tbsp olive oil
200ml orange juice
200ml chicken or vegetable stock (chicken preferred)
2 cloves of garlic chopped
salt and pepper to season

The doing bit:

Heat the olive oil in a large frying pan, add the fennel and sear each side of each half bulb until coloured. Turn over and repeat, add the orange juice, stock and garlic. Bring to the boil, then cover the pan and lower to a simmer. Cook until fennel is tender (roughly 20 minutes). Remove from liquor and serve.

Confit duck legs

Image courtesy of foord.rlove.org

Confit duck legs are one of those dishes that's incredibly hearty, comforting, homely and generally almost impossible to refuse. Its easy to prepare and cook, and has a long shelf life when stored int he fridge (not that it would need it in my opinion). This recipe makes a batch of 10 legs, which are ideal as a main course or as a starter depending on what you want to do with it. I guarantee enjoyment.

These can be served in a multitude of ways, as a simple part of a roast meal, with salads or even with a puree where necessary. They're incredibly versatile.

You will need (makes roughly 10 servings):


10 Duck Legs
2 kilo of duck fat

For the dry marinade

500g of rock salt
4 Star anise
100g of Juniper berries
50g of cinnamon
50g of Cracked black pepper
4 Lemons zested
60g of Ginger
2 Sticks of Lemon grass

The doing bit:


Blend the star anise, berries, rock salt, cinnamon and black pepper in a food processor.

Peel and chop the ginger in to strips, and break down the lemon grass into small pieces

Place the duck legs in a plastic container, cover the legs with the salt mixture and the ginger, lemon zest and lemon grass cover with cling film and stand in a fridge for 12 - 24 hours

Wipe off the salt, place in a roasting tray; cover in melted duck fat, cover the tray with greaseproof paper, cook 2 to 2 ½ hours in a low oven (roughly 150 / 160C, until the meat is tender

Remove from the oven leave to cool in the duck fat, decant the legs into a clean container, recover the fat by passing through a sieve and placing in a cool area

To roast and crisp up place duck leg in a hot oiled pan and seal over in the oil then finish in the oven

Pommes Boulangeres

image provided courtesy of tescorealfood.com

Boulangeres is one of those potato dishes that goes pretty well with everything, and is useful alongside hearty dishes as well and lighter ones, they go phenomenally well with meat and fish dishes and much like every potato dish they can serve well as a "vehicle" for a variety of flavours. This dish uses a rosemary herb focus, but it doesn't have to be that way it can easily be amended to suit your preference.


You will need (serves roughly 6):

1.2 kg desiree, king edward or romano potatoes, peeled and sliced thinly on a mandolin (/or carefully with a chefs knife)
2 medium onions (peeled  & sliced thinly into same porportions as the potatoes)
large handful fresh rosemary
2 cloves garlic, sliced thinly
300 ml vegetable stock
150ml milk
50g butter

The doing bit:

Take the rosemary and rub in a pestle and mortar until it softens a little. If you dont have one you can do the same with a rolling pin on a hard surface. Take two thirds of the rosemary and chop finely. Take the sliced onions and the potatoes and garlic, and create a layer in a baking dish followed by a scattering of rosemary and season with a little salt and pepper. Continue layering, until your top layer has a layer of potatoes and onions that slightly overlap.

Mix the milk and stock together and pour over the potatoes into the dish. Season the top layer, then scatter the remaining rosemary over the top for decoration.On the top add the butter in small pieces until the dish is evenly covered and place in oven on the highest shelf into a preheated oven to 180C, until the top is crisp and the underneath is soft, tender and creamy.

Remove from the oven and devour.

Smoked Haddock Chowder / Gruyere gratin

image courtesy of realrecipes.co.uk

*Part of the sizzling staffordshrie menu series*

Smoked haddock chowder is one of those fish dishes that is surprisingly comforting, whist being very hearty and nutritious. Its not too dissimilar from cullen skink, a scottish dish that is virtually symmetrical to this one. This dishes uses smoked haddock (as the title suggests) but you cna use other smoked fish if you wish (smoked trout is particularly good as an alternative). If you're not a fan of smoked fish, substitute for another by all means. I'm quite amenable when it comes to mixing it up.

This dish serves well as a meal in itself, although it can be adjusted to be lighter where necessary as a starter.

You will need (serves 4):
For the chowder:
450g smoked haddock (undyed preferrably, but ultimately up to you), skin removed and cut into 4 pieces.
4 rashers smoked bacon, cut into 1cm lardons
1 large onion, finely diced
500 ml bechamel
1 baking potato peeled and cut into a small dice (roughly 1/2 cm)
1 lemon zested and juiced
3 tbsp finely chopped parsley
1 tsp tarragon
tbsp butter

Gratin:

4 large baking potatoes, peeled and cut into thin slices
1/2 pint of milk.
Salt and pepper
4 handfuls of gruyere cheese (grated). You can use mature cheddar as an alternative

The doing bit:

Melt the butter in a large pan, add the onion and cook until the onion begins to soften.Add the bacon and cook for about 3-4 minutes, then add the potatoes and  bechamel. Heat until bubbling then reduce to a simmer. Add the lemon juice and zest, and herbs and simmer for 10 minutes. Add the haddock and cover the pan and simmer for a further 10 minutes, stirring occasionally then taste. Season accordingly with salt and pepper. Spoon mixture out into bowls and top with the gratin components (shown next).

For the gratin:

Add some salt and pepper to the milk in a pan, bring to a simmer then add the potatoes. When the potato slices have begun to soften take them out of the milk. You can use the milk for the chowder to make your bechamel at this stage if you prefer to do things the other way around. Add the slices to the top of the chowder and add the cheese to each one. Put bowls in a hot oven (220C) and cook until the cheese has melted and the potatoes have cooked through

Serve, and devour.

Buckwheat pancakes with smoked salmon

image courtesy of gourmet.com

*part of the sizzling staffordshire menu series*

This is an excellent breakfats dish but also serves well as a light lunch or even as a main course for supper. The buckwheat pancakes play on the confort factor but dont feel guilty, - buckwheat is particularly nutritious and gluten free.

You will need (Serves 5-6):

85g buckwheat flour
85g plain flour
1 1/2 tbsp baking powder
1.2 tbssp sea salt
1tbsp caster sugar
200ml semi skimmed milk
1 1/2 tbsp melted butter or oilive oil
2 egg whites
small amount of butter for cooking

TO serve:

10-12 slices smoked salmon
6 tbsp soured cream
3 tbsp capers (drained)
handful rocket to garnish (optional)

The doing bit:

Pancakes:

Mix the flours, baking powder salt and sugar in a large bowl. Make a well in the middle and add the milk and melted butter. Gradually mix in the flours to the oil and mix to a smooth batter. leave to rest for a few mins.

Whisk the egg whites together in a seperate bowl until they form soft peaks then fold into the pancake batter.

Melt a small amount of butter into a blini pan on a medium heat and when melted add a small ladelful of the mixture.After roughly 2 minutes (until golden brown on the underside) turn the pancake over and cook again the other side. When done remove from pan and repeat until pancake mix is turned into pancakes.

To serve:

Take a dollop of the sour cream and add it to each pancake (or 2). add the smoked salmon and a few capers to garnish and the rocket to finish.

Devour.

Poached duck egg / black pudding / grlled portobello mushroom / horseradish cream

Image courtesy of jessicalettucetomato.wordpress.com

*part of the sizzling-staffordshire menu series*

This is a wonderful dish, and in combination provides great balance of flavour, texture and general yummyness. I suppose it could be easily attributed to being a breakfast dish, but in the same respect it goes well equally as a light lunch or even as a main course starter.

You will need (per serving):

1 duck egg (large or small its up to you)
1 large portobello mushroom, stallk removed.
1 large round slice of black pudding (roughly 1/2 inch in thickness). if you can only get a smaller one, dont worry. We can rework the arrangement.
1/2 tsp creamed horseradish.
35ml white wine or vermouth.
100ml double or whipping cream.
1/2 tsp chopped chives
1.2 tsp chopped parsley
1/2 tsp fresh thyme.
sea salt and black pepper.
2 tbsp white vinegar.

The doing bit:

Combine the herbs in a small bowl and mix. Season the mushroom (top side down) with the salt, pepper and a pinch of the herbs. Add a little oil (no more than 1/4 tsp) and then grill on a moderate heat along side the black pudding until the mushroom is soft to touch, and the black pudding has cooked also.

Add some ater to a saucepan and heat until boiling. add the vinegar and some pepper and turn to a simmer. Add the egg and bring up the heat a little until the egg is poached to desired preference. Remove from the liquor, then allow to dry on a piece of kitchen towel.

For the cream: Heat up the white wine and then add the cream to a pan. Add the horseradish and simmer gently for about 3 mintues until the mixture has thickened.

Assemble as follows: black pudding, mushroom on top then poached egg (in the well where the mushroom stalk was). Serve with a small amount of cream on top of the egg and the rest around. Garnish with the remaining herbs and devour.

Butternut squash & Red Pepper Tartlet / Parsley & Chive dressed salad

image courtesy of cookstr.com

*Part of the sizzling-staffordshire menu series*

This dish is similar to a dish I used to do several years ago when working in a small hotel. Granted back then it was as a main course, in this case it will serve extremely well as a starter or a side dish viable for a light lunch.It uses ingredients that available year round, although seasonally it would be better suited from late autumn to early springtime.That said it is mainly all down to viability, and as a result it can be easily and cheaply produced whenever.

You will need (per tartlet):

1/4 butternut squash, peeled and sliced into 1/4 inch thickness.
1/2 red pepper, de-cored and trimmed, and sliced into 1/4 inch thickness..
1/2 an apple decored and sliced 1/4 inch thickness(any eating apple will do)
6'' x 2.5 inch pliece of rolled out puff pastry
3 tbsp Seasoned soft white breadcrumbs
2 tbsp grated parmesan
Tbsp roughly chopped flat leaf parsley
1/2 tbsp roughly chopped chives
Handful of rocket
tsp lemon juice
2 tbsp olive oil
cracked black pepper

The doing bit:

In a pan add a little butter and moderately heat until the butter melts. Sear the butternut squash slices with the apple until they are coloured and begin to soften. Remove from the pan and layer on the puff pastry sheet, alternating each slice. Repeat the same for the peppers and also lay evenly onto the tartlet.

In a small bowl mix the breadcrumbs and the parmesan and add a little black pepper. Sprinkle the breadcrumbs on the top of the tart and place on a baking tray in a moderate oven (180C) until the pastry has risen and golden brown, and the breadcrumbs are of similar colour. Remove from the oven and serve with the salad.

For the salad: In a bowl combine the rocket, chives, and parlsey and dress with the olive oil and lemon juice. season with pepper if necessary.

Wild mushroom / puff pastry / smoked cheese gateaux

image courtesy of frenchforfoodies

Although a bit loose on the definition i suppose in respect this pays homage to both the definition of a geatux and a mille fuille - providing multi"tonal" layers in the form of a gateaux and remaining true to the millefuille aspect with the pastry. If you wish you can substitute melba toast for the pastry in each layer.

It's pretty simple as a dish, suitable for a starter and as a main course or even a halfway measure between the two. The use of a wild mushroom fricasse approach as the filling utilising smoked cheese also gives a wonderful depth of flavour, whilst maintaining armoatic tones from herbs and garlic also. Strictly speaking, in supposition this is definitely a vegetarian dish, but can incorporate meats such as bacon for a base flavour where neccesary.

You will need (per portion):

1 portion mushroom fricasse
1 10cm x 10cm cooked section of puff pastry, cut into 3 layers horizontally (giving you 3 thin slices)
finely chopped parsley and tarragon 1 tsp each.
1tbsp Vinaigrette dressing
1 tsp truffle oil
handful of rocket, for garnish.

The doing bit.

Gently warm the mushroom fricasse in a pan, adding the smoked cheese in the last few minute. We dont want the cheese to melt entirly only to heavily soften and become malleable. In a low heated oven (about 160C ) warm through the pastry layers gently. Brush the pastry with a little butter or milk if requiring further gloss or colouring.

Upon service layer as follows: fricasse / cheese mix, pastry and repeat. Dress the rocket with the vinaigrette and truffle oil and place on top of the stack. Garnish the plate with the fresh herbs and serve.

Devour.

Mussels in white wine with garlic & shallots / french bread

image courtesy of themarkethipster.com

*Part of the sizzling staffordshire menu series*

I suppose in retrospect this recipe isnt too dissimilar from the classic "moules marinieres", a french dish comprising mussels steamed in their shell with white wine, garlic and shallots. This recipe uses the sweet elements of vermouth to allow balance with the potential saltiness of the mussels.

You wlll need (serves 4):
3lbs of live mussels, de-bearded and cleaned of barnacles
4 large shallots finely diced
2 cloves finely chopped garlic
tbsp unsalted butter
100ml sweet vermouth, or even sweet cider
tsp fresh thyme finely chopped
2 tbsp fresh parsley finely chopped
1/2 tsp fresh sage finely chopped
3 tbsp whipping or double cream
1 large french baguette

The doing bit:

In a large pan saute the onions, and garlic in a little oil until soft, on a moderate heat. add the mussels, butter and herbs, then put a lid on the pan and steam until the shells begin to open. Add the wine and put the lid back on until the mussels have fully opened. Finish with cream and cook without the lid for 30 seconds more.

Discard any mussels that do not open.

Tear a chink of bread, serve mussels into large bowls and devour.