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Michael Mina's Black Mussel Soufflé

Black Mussel Soufflé
Chardonnay, Garlic and Parsley

Pate A Choux
11/2       cup           Milk
8             T              Butter
6            ea             Egg Yokes
8             T              Flour

Bring milk and butter to boil.  Add flour, constantly stirring until a stiff dough is formed.  Continue to cook until smooth and shiny, about 5-7 minutes.  Place in mixing bowl and, using an electric mixer on low speed, mix for 5 minutes.  When cool, incorporate egg yokes, one at a time.  The mixture should be bright yellow.  Reserve for later.

2            cups         Chardonnay
8            ea            Shallots
5            ea            Garlic Cloves, chopped

Reduce above ingredients over a medium heat until dry, about 15-20 minutes.  Add to Pate A Choux.

1            lbs           Mussels
1            qt            Chardonnay
¼           cup          Olive oil
5            ea            Shallots, chopped
1            bu            Parsley, chopped

In a large pot over a high heat, sauté shallots in olive oil until translucent, about 1 minute.  Add mussels, wine and parsley.  Cover and cook until all (or most) mussels have opened, about 8-10 minutes.  Strain and reserve the juice/liquid.  Remove mussels from the shells (discard any unopened ones) and chop fine.  Add to Pate A Choux.

Egg Whites
10                      Egg Whites
pinch                  Salt
pinch                  Cornstarch

Whip whites with an electric mixer on high speed to a medium peak, about 5-7 minutes.  Fold into Pate A Choux

Chardonnay, Garlic and Parsley Sauce

Mussel Juice reserved from cooking mussels
1 1/2             cup            Cream

Using the reserved mussel juice, reduce on medium heat by half, about 10-15 minutes.
Add cream and reduce for another 5 minutes

Portion batter into buttered and floured soufflé molds.  Bake in preheated oven at 375° F
For 18-21 minutes of until golden brown and raised 1-1/2 inches above the mold. Serve with sauce on side. 


Arroz con Leche y Azafrán - Saffron and Citrus Rice Pudding

In a non-reactive, heavy bottomed sauce pot, melt the butter over medium-high heat and stir in the rice, completely coating the grains. Stir in the saffon. Add 1c of milk and stir. Continue cooking over medium high heat, stirring occasionally to insure that the rice does not stick to the pan. When the rice has absorbed most of the milk and the pudding begins to thicken, add an additional 1c of milk, again stirring occassionally. When that milk is absorbed, add the remaining milk, the heavy cream and the sugar. After the pudding returns to a simmer, reduce the heat to medium and continue cooking, stirring constantly until the rice is tender. The rice should still be barely covered with milk. Remove from stove, stir in the citrus zest and portion in dessert dishes. Serve warm or chilled topped with berries or mixed citrus segments. - From the harvest vine, Seattle Wa

1/2 c         valencian short grain rice
1 t             butter
1 pinch       saffron
2 1/2c        milk
1/2 c          heavy cream
1/2 c          sugar
zest of 1     lemon, finely chopped
zest of 1/2  orange, finely chopped

A crispy Tomato Semolina Tart

Try this wonderful summertime tart courtesy of Market Hall Foods in the Rockridge area of North Oakland.

1 1/2 cup “00” flour
1/3 cup semolina
1 tsp. salt
6 TB cold unsalted butter, cubed
ice water

3 TB black olive pate
6 heirloom tomatoes
2 teaspoons dried oregano
salt & pepper

In a food processor, pulse the two flours and salt together for a few seconds.  Add the cubed butter and pulse 10-15 times until the mix resembles coarse meal. Drizzle in 1 - 2 tablespoons of ice water until a dough begins to form. Remove the dough and knead briefly, forming a ball. Wrap in plastic and refrigerate for 30 minutes.
Oregano  Once the dough has chilled, roll into a 8 - 10 inch round. We like the rustic look of a hand-crimped edge, but you could use a tart pan if you prefer. Spread the olive pate on the base of the tart and top with overlapping thick slices of tomato. Shake a little oregano on top and season with salt & pepper. Slide into a 375 degree oven and bake for 30-35 minutes, until the tomatoes are slightly shriveled and the crust is slightly browned.

Cool completely and serve in wedges with a simple arugula salad dressed with lemon and olive oil. A nice glass of wine and you’ve got an elegant outdoor dinner or perfect picnic!